Description
This Spicy Korean Beef and Zoodles recipe offers a deliciously healthy twist on traditional Korean-inspired dishes, featuring tender marinated skirt steak served with fresh zucchini noodles. Bursting with bold flavors from garlic, Asian pear, ginger, and chili flakes, this quick and easy stir-fry is perfect for a nutritious weeknight meal that combines protein and vegetables in one vibrant dish.
Ingredients
Marinade
- 4 cloves garlic, peeled
- 1 Asian pear, peeled and chopped
- 1 teaspoon ginger paste
- 4 stalks green onions, sliced (whites only, reserve greens)
- 1/4 cup low sodium soy sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons dark brown sugar
- 1 teaspoon crushed red pepper flakes
Main Ingredients
- 1 1/2 pounds skirt steak, slightly frozen
- Oil for the pan (such as avocado oil), about 3 tablespoons
- 1 red bell pepper, cored and sliced into thin strips
- 3 zucchini squash, spiralized
- Salt and Pepper, to taste
- For garnish: sesame seeds and green onions (reserved greens from above)
Instructions
- Prepare the Marinade: Add garlic, peeled Asian pear, ginger paste, white parts of green onions, soy sauce, toasted sesame oil, dark brown sugar, and crushed red pepper flakes into a mini food processor. Pulse until the mixture is smooth to create the flavorful marinade.
- Slice the Meat: Remove the skirt steak from the freezer and, using a very sharp knife, cut against the grain into thin strips. This ensures the beef will be tender and easy to eat.
- Marinate the Beef: Place the sliced beef into a medium bowl and pour the prepared marinade over the meat. Mix thoroughly to evenly coat all the strips. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to infuse into the meat.
- Sear the Beef: Heat a large wok over high heat. Add 2 tablespoons of oil to the wok. Working in batches, add one fourth of the marinated meat to the hot pan. Let it sear undisturbed for about 1 minute, then flip each strip to sear the other side for another minute. Remove the cooked meat and repeat with remaining batches, adding more oil as needed.
- Clean the Wok: Once all the meat is cooked, remove the wok from heat and wipe it clean to prepare for cooking the vegetables.
- Cook the Vegetables: Return the clean wok to high heat and add 1 tablespoon of oil. Stir-fry the red bell pepper strips for 1-2 minutes until slightly tender. Add the spiralized zucchini and continue cooking for another 1-2 minutes, stirring continuously to avoid overcooking.
- Season the Veggies: Season the cooked vegetables with salt and pepper according to your taste preferences.
- Combine and Garnish: Add the cooked beef along with any accumulated juices back into the wok with the vegetables. Toss everything together to combine and heat through. Garnish the dish with sesame seeds and the reserved green parts of the green onions. Serve immediately to enjoy the fresh flavors and textures.
Notes
- For best results, slice the steak while it is slightly frozen – this makes it easier to cut thin strips.
- You can substitute Asian pear with an apple if unavailable, though the flavor will slightly differ.
- Use an oil with a high smoke point, like avocado or vegetable oil, for searing.
- Adjust the crushed red pepper flakes to suit your preferred spice level.
- Zoodles can be substituted with other spiralized vegetables like carrot or cucumber for variation.
- Serve immediately as zucchini noodles can release water if left to sit too long.
