Mongolian Beef with Zucchini noodles

Yields: 4 servings

1/4 cup soy sauce
1/4 cup brown sugar
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon crushed red pepper flakes (optional for heat)
2 tablespoons vegetable oil
1 lb. ground beef
1/4 cup beef broth (or water)
1 tablespoon cornstarch
1 teaspoon ketchup or tomato paste
1 teaspoon sesame oil

1 pound zucchini, spiralized
½ cup shredded carrots
2 green onions, sliced thinly (for garnish)
Sesame seeds (for garnish)
Salt and ground black pepper to taste

In a small bowl, combine soy sauce, brown sugar, garlic, ginger, and red pepper flakes. Set aside.

Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat. Add ground meat and brown in a skillet over medium-high heat until the beef is crumbled and cooked through.

Add prepared sauce and ketchup to a pan and cook for about 2 to 3 minutes. In a small dish, combine the water along with the cornstarch. Pour the mixture into the ground beef and stir until the sauce thickens. Check for salt and pepper and add if needed.

Remove the meat from the skillet onto a plate, along with the juices accumulated in the skillet. Reduce the heat to medium and clean the skillet with a paper towel. Add 1 tablespoon of the vegetable oil, zucchini noodles, and carrots. Sauté for about 4-5 minutes. Add salt and black pepper to taste.

Remove the zucchini mixture to a large plate, top with meat, and garnish with sliced green onions and sesame seeds. Serve immediately.