Korean Beef Noodle Bowls

​Prep time: 20 minutes + 6 hours marinating time
Cook time: 20 minutes
Serves: 4

This spicy dish of marinated steak and sautéed vegetables over zucchini noodles is from the cookbook Against All Grain. This is one of my favorite cookbooks and also one of my favorite recipes. It is a nutrient-dense meal consisting of fats, proteins, and carbohydrates. But most of all, it is delicious!
 
Don’t let the ingredient list intimidate you. There is some prep, but it is well worth it. Coconut aminos are easy to find, but if you do not have them in your cupboard, you could use Tamari, a soy sauce that contains no wheat.
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Ingredients:
 
MEAT:

• 1 teaspoon freshly grated ginger
• 2 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• ½ teaspoon red pepper flakes
• 1 pound flank steak, sliced against the grain into thin strips

This is what the meat looks like when it is marinating.

NOODLE BOWL:

• 4 large zucchini
• 1 teaspoon sea salt, divided
• 1½ tablespoons sesame oil, divided
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1 tablespoon raw, local honey
• 1 tablespoon apple cider vinegar
• ¼ cup coconut aminos
• 1 teaspoon red pepper flakes
• 1 cup shiitake mushrooms, stems removed, halved
• 3 cups baby spinach
• 1 cup shredded carrots
• sesame seeds, for garnish

Grated ginger.

Preparation:

1. Prepare the meat. Place all ingredients, except the meat in a bowl to combine. Place the flank steak in a shallow dish, pour the marinade over it, and refrigerate for at least 6 hours, or up to 24 hours.
2. Peel the zucchini, using a spiralizer or julienne peeler to create long noodles, discarding the seeded portions. Lay the noodles on a tray lined with paper towels and sprinkle with ½ teaspoon of the salt. Set aside to “sweat out” the excess liquid.

Love my julienne peeler!

       3. Place 2 teaspoons of the sesame oil in a deep sauté pan or wok and heat over medium-high heat. Pat the marinated beef dry with paper towels. Add it to the pan and cook for 5 minutes, until browned. 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, stirring frequently.
       5. Add the honey, vinegar, coconut aminos, red pepper flakes, and the remaining ½ teaspoon of salt. Bring to a boil. Reduce the heat to a simmer, then add the mushrooms, spinach, and carrots. Cook for 3 to 5 minutes until the vegetables are soft. Toss in the zucchini noodles and cook them for 5 minutes until soft.
       6. Serve garnished with sesame seeds. Savor every bite!