Keto Bibimbap Bowl with Zucchini Noodles

Ingredients

• 4 Zucchini
• about 450 g Ground Beef
• 1 Carrots
• about 142 g Spinach
• 1 cup Shiitake Mushrooms
• 4 Eggs
• 2 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Coconut Aminos
• 1 tbsp Sesame Oil
• 1 tbsp Rice Vinegar
• 1 tsp Erythritol
• 1 tsp Gochujang Paste (SOY-FREE)
• 1 tsp Sesame Seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the 4 zucchini into thin strands or ribbons. In a small bowl, whisk together the 1 tablespoon of rice vinegar, the 1 tablespoon of sesame oil, and the 1 teaspoon of gochujang paste to create the bibimbap sauce. Set both the zucchini noodles and the sauce aside.
2. 2Heat the 1 tablespoon of sesame oil in a 25.4 cm skillet over medium-high heat (about 190.6°C or 190°C). Add the about 450 g ground beef and cook, breaking it up with a spoon, until it is browned and no pink remains, about 5-7 minutes. Drain any excess fat from the skillet.
3. 3Add the 2 cloves of minced garlic and 1 teaspoon of grated ginger to the beef in the skillet and cook for 1 minute more until fragrant. Stir in the 2 tablespoons of coconut aminos and the 1 teaspoon of erythritol, and cook for another minute until the liquid has mostly evaporated. Remove the seasoned beef mixture from the skillet and set aside.
4. 4In the same 25.4 cm skillet, using any residual oil, heat over medium-high heat (about 190.6°C or 190°C). First, add the 1 cup of sliced shiitake mushrooms and cook, stirring occasionally, until tender and lightly browned, about 4-5 minutes; remove and set aside. Next, add the 1 julienned carrot and stir-fry until tender-crisp, about 3-4 minutes; remove and set aside. Finally, add the about 142 g of spinach and stir-fry until just wilted, about 1-2 minutes; remove and set aside.
5. 5In the same 25.4 cm skillet, heat the 1 teaspoon of sesame oil over medium heat (about 176.7°C or 175°C). Crack the 4 eggs into the skillet and fry them until the whites are fully set and the yolks are cooked to your preference, about 2-4 minutes.
6. 6Divide the prepared zucchini noodles evenly among 4 bowls. Arrange the seasoned ground beef, cooked shiitake mushrooms, cooked carrots, and wilted spinach in separate sections over the noodles in each bowl.
7. 7Place one fried egg on top of the ingredients in each bowl. Drizzle each bowl with an equal portion of the prepared bibimbap sauce and sprinkle with the 1 teaspoon of sesame seeds before serving.

Substitutions

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