Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp avocado oil
  • 1/2 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey
  • 1 tsp sriracha
  • 1/2 tsp black pepper
  • 3 medium zucchinis, spiralized
  • 2 stalks green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Spiralize the zucchinis into noodles and set them aside on a paper towel to pat dry.
  2. In a small bowl, whisk together soy sauce, toasted sesame oil, honey, sriracha, and black pepper until the honey is fully dissolved.
  3. Prepare your mise en place by finely dicing the onion, mincing the garlic, and grating the ginger.
  4. Heat avocado oil in a large skillet or wok over medium-high heat until shimmering.
  5. Add the ground beef in an even layer and leave it undisturbed for 3 minutes to develop a deep brown crust.
  6. Break the beef apart with a spatula and cook until no longer pink.
  7. Add the diced onion to the beef and sauté for 2-3 minutes until translucent.
  8. Stir in the minced garlic and grated ginger, cooking for approximately 30 seconds until fragrant.
  9. Pour the whisked sauce over the beef mixture and stir to coat evenly.
  10. Add the zucchini noodles and flash-fry for 2-3 minutes, tossing frequently until the noodles are just tender but still al dente.
  11. Remove from heat and garnish with sliced green onions and toasted sesame seeds.