Spicy with just a hint of sweetness, this Paleo Korean-Style Beef and Noodles Recipe will quickly become a family favorite.
- 1 (7 oz or 200 g) package of fettuccine shirataki noodles
- 2 Tablespoons (30 ml) sesame oil, divided, to cook with
- 1 lb (450 g) ground beef
- 1 medium red chili pepper (1/2 oz or 14 g), diced (optional)
- 1 garlic clove, peeled and minced
- 1 Tablespoon (5 g) fresh ginger, peeled and minced
- 2 green onions (1/4 oz or 10 g), chopped, white parts separated from green parts
- 3 Tablespoons (45 ml) gluten-free tamari sauce
- 1 Tablespoon (15 ml) coconut aminos
- 1 Tablespoon (12 g) coconut sugar (or to taste)
- 1 ½ cups (210 g) butternut squash, made into noodles
- 2 teaspoons (9 g) sesame seeds (for garnish)
- Salt, to taste
- Drain and rinse the shirataki noodles. Place the rinsed noodles in a pot of boiling water for 2 to 3 minutes and drain well. Set aside until ready to use.
- Add 1 Tablespoon (15 ml) of the sesame oil in a skillet or wok over high heat. Add the optional chili pepper, garlic, fresh ginger, and whites of the onions to the skillet and stir-fry until fragrant, about 2 minutes.
- Add the ground beef to the skillet and stir-fry until browned, about 4 to 5 minutes.
- Add the tamari sauce, coconut aminos, coconut sugar, and the remaining 1 Tablespoon (15 ml) to the skillet and stir-fry for 5 to 10 minutes until the ground beef is crispy. Use a wood spoon to break up the ground beef as finely as possible. Season with salt, to taste.
- Steam in the microwave or pan-fry the butternut squash noodles for 2 minutes until slightly soft. Toss the butternut squash “noodles” with the drained shirataki noodles to combine.
- Top the noodles with the beef and garnish with the remaining green onions and sesame seeds before serving.
- Calories: 423
- Sugar: 5 g
- Fat: 32 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 20 g