Korean Beef Bowl

This dish is so incredibly flavorful and the picture doesn't come close to doing it justice!  We make a beef stir fry dish pretty regularly but this recipe intrigued me with the zucchini noodles.  I love, love, love asian food and this dish is right up my alley.  It is easy to tone down the spices by cutting back on the red pepper flakes, but we happen to enjoy that bit of a kick.  It is extremely filling and even our son loved all the veggies and steak!


Ingredients:

Meat-

• 1 tsp fresh grated ginger
• 2 tbs coconut aminos
• 1 tbs sesame oil
• 1 minced clove of garlic
• 1/2 tsp red pepper flakes
• 1 lb of flank steak sliced into thin strips

Noodle Bowl-

• 4 large zucchini
• 1 tsp sea salt, divided
• 1 1/2 tbs sesame oil, divided
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tsp fresh grated ginger
• 1 tbs coconut sugar or honey
• 1 tbs apple cider vinegar
• 1/4 cup coconut aminos
• 1 tsp red pepper flakes
• 3 cups baby spinach
• 1 cup shredded carrots
• sesame seeds

Directions:

1. To prepare the meat, place all the ingredients, except the meat, in a bowl and combine.  Place the flank steak in a shallow dish and pour the marinade over top. Refrigerate for 6 hours.
2. Peel the zucchini using a spiral slicer to create long noodles.  Lay the noodles on a tray lined with paper towels and sprinkle with the sea salt.  Set aside to "sweat" out the excess liquid.
3. Place 2 tsp of the sesame oil in a deep saute pan or wok and heat over medium-high heat.  Add the marinated beef to the pan and cook for 5 minutes, or until browned. Discard the marinade liquid. Once done cooking, remove from the pan, drain the liquid, and set aside.
4. Add the remaining sesame oil to the pan, and heat on medium-high.  Add the onion, garlic, and ginger and cook for 5 minutes.
5. Add the coconut crystals, vinegar, coconut aminos, red pepper flakes, and remaining salt and bring to a boil.  Reduce the heat to a simmer and add the spinach and carrots and cook for 3 to 5 minutes, until the veggies are soft.  Toss in the zucchini noodles, and let simmer for 5 minutes, or until soft.
6. Serve garnished with sesame seeds.

This recipe comes from Against All Grain, by Danielle Walker.