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Korean Beef & Tofu Zucchini Noodle Stir Fry
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Korean Beef & Tofu Zucchini Noodles
Prep Time
20 d
Cook Time
10 d
Total Time
30 d
 
Course: Main Course
Cuisine: Asian, Korean
Ingredients
Marinade
  • 1/3 c brown sugar, packed
  • 1/3 c reduced sodium soy sauce
  • 1 Tbsp ginger, freshly grated
  • 1 Tbsp sesame chili oil, regular sesame oil is fine
  • 1 tsp Sriracha, or more to taste
  • a dash bone broth
Ingredients
  • 4 oz rib eye steak, sliced into thin strips
  • 1 pack medium firm tofu
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, sliced
  • 1 pack button mushrooms, sliced
  • 1 1/2 lbs zucchini (4 medium-sized), spiralized
  • 1 can water chestnuts, optional
Preparations

  1. Mix marinade ingredients together and add in rib eye steak and tofu. Let sit for at least 5 minutes.

  2. Heat olive oil in large skillet over medium high heat. Add in tofu slices and cook both sides until a hint of brown, about 3-5 minutes. Take out and set aside.

  3. Heat up garlic and add in beef. Cook until slightly finished, about 1-2 minutes. Take out and set aside.

  4. Add in onion and mushrooms and a dash of marinade. Cook until soft, about 5 minutes.

  5. Stir in everything until well combined. Allow it to simmer and heat through, about 2-3 minutes.

Notes
  • You can add or omit any vegetables or meat.
  • You can omit the bone broth. I just wanted it a little watery.
  • Add in a bit of slurry (cornstarch and water mixture) for a thicker consistency.