Low Carb Japchae
Indulge in the authentic flavors of Korean cuisine with this irresistible Low Carb Japchae, a twist on the classic noodle stir-fry that swaps traditional sweet potato noodles for zucchini noodles, making it keto-friendly and light. This vibrant dish boasts tender slices of marinated beef sirloin, a medley of sautéed vegetables like spinach, julienned carrots, and crisp bell peppers, all infused with the savory blend of soy sauce, sesame oil, and garlic. Perfectly balanced between protein and fresh produce, it's quick to prepare with just 20 minutes of prep time and 15 minutes of cooking, making it an ideal weeknight dinner. Finished with a sprinkle of nutty sesame seeds, this recipe offers bold flavors and a health-conscious option for those craving a delicious, low-carb Korean classic.
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Recipe Information
Ingredients
- 4 cups Zucchini noodles
- 8 ounces Thinly sliced beef sirloin
- 2 tablespoons Vegetable oil
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 3 units Garlic cloves, minced
- 2 cups Spinach
- 1 medium Carrot, julienned
- 1 medium Bell pepper, sliced
- 1 medium Onion, sliced
- 3 units Green onions, chopped
- 1 tablespoon Sesame seeds
- 0.25 teaspoon Black pepper
Instructions
Prepare all the ingredients by slicing the beef thinly, julienning the carrot, slicing the bell pepper and onion, mincing the garlic, and chopping the green onions.
In a small bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, minced garlic, and black pepper. Set aside as a marinade.
Add the sliced beef to the marinade and let it sit for about 10 minutes to absorb the flavors.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the marinated beef slices and stir-fry for about 3-4 minutes until cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the onion slices and stir-fry for about 2 minutes until they start to soften.
Add julienned carrot, bell pepper, and spinach to the skillet. Stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
Add the zucchini noodles to the skillet and stir-fry for 2 minutes. Ensure the noodles are soft but not mushy.
Return the cooked beef to the skillet along with the green onions. Add the remaining 1 tablespoon of soy sauce to the mixture.
Toss everything together for another minute to combine all the flavors and heat through.
Remove from heat and transfer to a serving dish. Garnish with sesame seeds before serving. Enjoy your low-carb Japchae!
Nutrition Facts
Calories |
1266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 24.9 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 2028 mg | 88% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 30.9 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3498 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
