Keto Korean Beef Bowls with Zucchini Noodles

Ingredients

• about 450 g Ground Beef
• 4 medium Zucchini
• 3 tablespoons Soy Sauce (Gluten-Free Tamari)
• 1 tablespoon Sesame Oil
• 3 cloves Garlic
• 1 teaspoon Ginger
• 1 tablespoon Swerve (or other keto sweetener)
• 1/2 teaspoon Red Pepper Flakes
• 2 stalks Green Onions
• 1 tablespoon Sesame Seeds

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

Instructions

1. 1Spiralize zucchini into noodles. Set aside.
2. 2In a large skillet, brown ground beef over medium-high heat. Drain any excess fat.
3. 3Add gluten-free tamari, sesame oil, garlic, ginger, Swerve, and red pepper flakes to the skillet. Stir well to combine.
4. 4Simmer for 5-7 minutes, allowing the sauce to thicken slightly.
5. 5Sauté the zucchini noodles for 2-3 minutes, or until slightly softened.
6. 6Divide zucchini noodles into bowls and top with Korean beef. Garnish with green onions and sesame seeds. Serve immediately.

Substitutions

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