Korean Beef Bulgogi Bowls
with shiitakes / green beans / zucchini noodles
Serve stir-fried vegetables and sweet / savory marinated beef (bulgogi) over zucchini noodles to see why this Korean-inspired bowl is one of our favorites.
Smarts: Top these bowls with a fried egg and you’ll have another paleo-friendly Korean dish called Bibimbap!
Smarts: Top these bowls with a fried egg and you’ll have another paleo-friendly Korean dish called Bibimbap!
Dependency
Proteins
Cuisines
Ingredients
Beef Bulgogi:
- Steak, sirloin or boneless ribeye - 1 1/2 lbs , thinly sliced (sub skirt or flank steak)
- Garlic - 3 cloves , chopped
- Ginger (opt) - 2 tsp , grated
- Bragg's / coconut aminos - 6 Tbsp
- Honey - 1 1/2 Tbsp
- Oil, toasted sesame - 3 tsp
Korean Bulgogi Bowls with Zucchini Noodles:
- Carrots - 8 oz , thinly sliced
- Green beans - 1 lb , chopped into 1" / 2.5 pieces (sub frozen, chopped green beans)
- Mushrooms, shiitakes - 8 oz , chopped (sub button mushrooms)
- Limes - 1 , wedges
- Zucchini - 1 lb , spiralized, sliced into noodles with a peeler, or chopped
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Kimchi, for serving (opt) - 1/4 cup
- Gochujang, for serving - 2 Tbsp (sub hot sauce of choice)
Prep
- Chill beef - This step is optional, but will make the meat easier to slice. Put beef in the freezer for about 15 minutes so it is very cold but not frozen.
- Marinate beef - Chop garlic and grate ginger (if using). Thinly slice steak against the grain. Combine garlic, ginger, aminos, honey and toasted sesame oil in a bowl. Add beef and marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
- Carrots / Green beans - Prep as directed and store separately. (Can be done up to 5 days ahead)
- Mushrooms / Limes - Prep as directed. (Can be done 1 day ahead)
- Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just chop your zucchini to make a zucchini saute.)
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Make
- Heat a wok with the first part of cooking oil over medium heat. Add zucchini with a sprinkle of salt. Saute until zucchini is tender, ~2 minutes for zucchini noodles and 4 minutes for chopped zucchini. Set zucchini aside.
- Increase heat to medium-high and add second part of cooking oil. Add carrots and saute until tender, ~3 minutes. Add green beans and mushrooms and saute until green beans are cooked to your liking, 5 to 7 minutes. Add beef and marinade and cook until beef is cooked through and marinade is bubbling, 2 to 3 minutes more.
- Serve beef and vegetables over zucchini. Enjoy with lime wedges, kimchi and Gochujang for topping at the table.
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