Korean beef with Zucchini noodles

From Damn Delicious

INGREDIENTS:

• 1/3 cup brown sugar, packed
• 1/3 cup reduced sodium soy sauce
• 1 tablespoon freshly grated ginger
• 1 tablespoon sesame oil
• 1 teaspoon Sriracha, or more to taste
• 1 tsp cornstarch?
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 pound ground beef
• 1 1/2 pounds (4 medium-sized) zucchini, spiralized
• 2 green onions, thinly sliced
• 1/4 teaspoon sesame seeds

DIRECTIONS:

1. In a small bowl, whisk together brown sugar, soy sauce, ginger, sesame oil and Sriracha (and cornstarch).
2. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
3. Stir in zucchini noodles, green onions and soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes.
4. Serve immediately, garnished with sesame seeds, if desired.

Notes from Jill's Kitchen: This was delicious. Sam gave it two enthusiastic thumbs up. I did the zucchini on the "thin" side of my cheap-o spiralizer and next time I should try the thicker one. Also add a bit more zucchini, since surprisingly, there was quite a bit of meat left with very little zucchini! The "sauce" was a bit thin, so I might add a touch of cornstarch next time, as well