⇩ Full recipe 😮💨 ⇩
Per serving: 680 calories & *48g* protein
Ingredients (makes 2 servings):
– spray oil
– 2.5 tbsp Korean black bean paste
– 12 oz top sirloin
– 3/4 cup yellow onion
– 2 tbsp minced garlic
– 3/4 cup zucchini
– 1 tsp oyster sauce
– 2 tbsp brown sugar
– 1 tbsp garlic powder
– 0 calorie sweetener of choice to adjust sweetness level
– 1/2 tsp black pepper
– salt to taste
– 1 cup beef bone broth
– 2 tbsp cornstarch
– 2 tbsp water
– 200g Wang Korea Fresh Noodles – Udon (look in the refrigerator section of your local korean market as this brand name has a solid protein:calorie ratio!)
– 1 tsp gochugaru (depending on your spice level)
– Cucumber (topping)
– Gochugaru (topping)
How to make it yourself:
1. On a pan coated with spray oil on medium heat, add your Korean black bean paste and cook for 3 to 4 minutes while mixing around. You want to fry it in the oil on the pan to get rid of the bitter taste
2. Dice your zucchini, cucumbers, and onions.
3. Remove your cooked Korean black bean paste and add your beef.
4. Once your beef is cooked, cut it into small pieces and add in your diced zucchini and onions and let it all stir fry.
5. Make cornstarch slurry by mixing together water and cornstarch and pour it over.
6. Add your cooked Korean black bean paste on top and pour beef bone broth.
7. Mix until the sauce starts to thicken a bit.
8. Add your salt, gochugaru, garlic powder, oyster sauce, minced garlic, brown sugar and black pepper.
9. Add in your monk fruit zero calorie sweeter to you liking of desired sweetness
10. Boil and cook your Korean wheat noodles in a separate pot
11. Once your noodles are cooked them into the sauce and top it off with cucumbers and gochugaru and enjoy!
This is one of my favorite Korean comfort foods growing up but it’s also known to be quite high calorie. So this was my attempt to make it a little bit healthier while still following a classic recipe. The main changes was using less oils, higher protein noodles, and 0 calorie sweeteners along with a few minor changes!
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