Serving: 4 servings
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Ingredients
- ⅓ cup Brown sugar, packed
- ⅓ cup Reduced sodium soy sauce
- 1 tablespoon Fresh grated ginger
- 1 tablespoon Sesame oil
- 1 teaspoon Sriracha, or more to taste
- 1 tablespoon Olive oil
- 3 cloves Garlic, minced
- 1 pound Ground beef
- 1 ½ pounds 4 Medium-sized zucchini, spiralized
- 2 Green onions, thinly sliced
- ¼ teaspoon Sesame seeds
Instructions
- Whisk together brown sugar, soy sauce, ginger, sesame oil, and Sriracha in a small bowl.
- Heat olive oil in a large skillet over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Stir in zucchini noodles, green onions, and soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes.
- Serve immediately, garnished with sesame seeds, if desired.
Nutrition Facts
Calories: 301kcal
Carbohydrates: 4g
Protein: 20g
Fat: 2g
Sodium: 83mg
Potassium: 563mg
Fiber: 1g
Sugar: 3g
Vitamin C: 7mg
Iron: 1mg
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Beef and Zucchini Noodles
Store in an air-tight container in the fridge for up to 4 days. Freezing is not recommended, as the zucchini noodles will get mushy.
For reheating, heat individual portions in the microwave until steaming hot, or heat the whole batch back up in an uncovered frying pan over medium heat for 5-10 minutes.