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Korean Beef Noodle Bowls

Recipe taken from Against all Grain cookbook, by Danielle Walker

When I first posted this picture on my Facebook profile, I had a lot of people asking for the recipe. Hence why I decided to make it my second recipe blog. I had been wanting to give this recipe a try for over a year. But knowing my husband would love it, I decided to wait until he came home from his most recent deployment. If you haven’t made the switch from regular noodles to vegetable noodles, you need to ASAP. Not only will you feel better after eating them, but they also taste amazing, are extremely easy to make, and much healthier for you. This dish can easily be done on a weeknight, but only if you prep the majority of the vegetables beforehand. Also, you don’t want to forget about marinating the meat. I originally didn’t see that part and had to postpone the dish until the following night. I kept this recipe almost the exact same as Danielle wrote in her cookbook, Against all Grain. However, my changes are listed in italics. If you’re not interested in eating grain free, this dish pairs nicely with a gluten free vegetable egg roll.

At the end of the recipe I’ll let you know which vegetable spiral slicer I own and where to find it. Enjoy!



1 teaspoon freshly grated ginger (I used pre-minced organic ginger that I bought at Whole Foods)

2 tablespoons coconut aminos (you can substitute Bragg’s liquid aminos or another soy sauce if you prefer)

1 tablespoon sesame oil

1 clove garlic, minced

1/2 teaspoon red pepper flakes

1 lb flank steak, sliced against the grain into thin strips

Noodle Bowl

4 large zucchini

1 teaspoon sea salt, divided

1 1/2 tablespoons sesame oil. divided

1 small yellow onion, thinly sliced

2 cloves garlic, minced

1 teaspoon freshly grated ginger (or pre-minced store bought ginger)

1 tablespoon coconut crystals or honey (I used coconut palm sugar because it was all I had available)

1 tablespoon apple cider vinegar

1/4 cup coconut aminos

1 teaspoon red pepper flakes

1 cup shiitake mushrooms, stems removed, halved (I added in some white mushrooms to the recipe because I thought it needed more and ran out of shiitake)

3 cups baby spinach

1 cup shredded carrots

sesame seeds


  • Prepare the meat. Place all the ingredients, except the meat, in a bowl to combine. Place the flank steak in a shallow dish, pour the marinade over it, and refrigerate for at least 6 hours, or up to 24 hours. (I marinated the steak 24 hours)

  • Peel the zucchini and use a spiral slicer or julienne peeler to create long noodles, discarding the seeded portions. Lay the noodles on a tray lined with paper towels, and sprinkle with 1/2 teaspoon of salt (I didn’t measure). Set aside to “sweat” out the excess liquid.

  • Place 2 teaspoon of the sesame oil in a deep saute pan or wok and heat over medium-high heat. Pat the marinated beef dry with paper towels (I didn’t do this part). Add it to the pan and cook for 5 minutes, until browned. Remove from the pan, drain the liquid, and set aside.

  • Add the remaining sesame oil to the pan (once again, I didn’t measure), and heat on medium high. Add the onion, garlic, and ginger, and cook for 5 minutes, stirring frequently.

  • Add the coconut crystals, vinegar, coconut aminos, red pepper flakes, and remaining salt and bring to a boil. Reduce the heat to a simmer, then add the mushrooms, spinach, and carrots and cook for 3 to 5 minutes, until the vegetables are soft. Toss in the zucchini noodles, and let them cook for 5 minutes, until soft.

  • Serve garnished with sesame seeds.

Tri-blade Vegetable Spiral Slicer by Spiralizer

This slicer is amazing and won’t break your bank! It has 3 different style slicers to choose from. Everything is easy to clean and extremely easy to use. I kept the directions as a reference for which blade to use for my specific spiral need. A bonus feature is the suction cups at the bottom of each leg to hold it in place. Click on the picture below to view and purchase the product on Amazon.

If you like this recipe and want more, you can purchase Danielle Walker’s book by clicking on the picture shown below:

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