Korean BBQ Spicy Beef Bowl with Zucchini Noodles – Paleo-Friendly

Allergens

Soy (from coconut aminos)

Ingredients

• 1 lb grass
• fed ground beef
• 2 medium zucchinis
• 4 oz shiitake mushrooms
• 1 medium yellow onion
• 3 cloves garlic
• 2 green onions
• 1 egg
• 2 tbsp gochujang (Korean red chili paste)
• 2 tbsp coconut aminos
• 2 tbsp sesame oil
• 1 tbsp honey
• 1 tsp ground ginger
• 1/2 tsp black pepper
• Salt to taste

Instructions

1. a. Prepare the ingredients: finely chop onion, mince garlic, slice green onions and shiitake mushrooms. Spiralize zucchinis into noodles. b. In a bowl, mix ground beef with gochujang, coconut aminos, sesame oil, honey, ginger, black pepper, and salt to taste. Set aside. c. Heat a large skillet over medium heat. Add 1 tbsp of sesame oil and sauté onion until translucent. Add garlic and cook for another minute. d. Incorporate mushrooms and cook until softened, about 3 4 minutes. Remove from skillet and set aside. e. Add beef mixture to the skillet, breaking up any lumps. Cook until browned, stirring frequently to prevent sticking. f. In another skillet, cook zucchini noodles for 2 3 minutes until softened but still al dente. Season with salt and pepper. g. Divide zucchini noodles among bowls, top with beef mixture and sautéed vegetables, and finish with a sprinkle of green onions.

Chef’s Insight

A mix of flavors and textures, this dish is perfect for those following a paleo diet who want a taste of Korea.

Notes

Adjust spiciness according to personal preference by adding more or less gochujang.