Quick & Easy Week Night Dinner - Asian Zoodles & Beef
Are we sick of the spiraled craze yet? Not me! I will spiral just about anything. I really enjoy the texture it creates and it adds a little fun to the dish. Zoodles are a great option because they are super versatile (see my zoodles in mushroom sauce and my zucchini bake) and absorb any flavor. I typically use broccoli in my Asian dishes, but zucchini is a great change because you can really only eat so much broccoli. This simple sauce really elevates the recipe’s main ingredients for a made at home, tastes-like-take-out, week night dinner. Half the cost and just as much flavor.
Interested in my other recipes? Check out my Greek Quinoa Bowls, Homemade Turkey Meatballs, & Chicken & Broccoli Casserole.
LET'S GET COOKING:
Quick & Easy Week Night Dinner - Zucchini Bake
INGREDIENTS:
(Makes 4 servings)
1 lb flank steak cubed
3 medium to large zucchini spiraled
2 cup cooked stir fry Thai rice noodles (prepared per package )
1/4 cup soy sauce
1 tbs Sriracha
2 garlic cloves minced
3 tbs green onions chopped (1 reserved for toppings)
Salt + Pepper
2 tbs Sesame Oil
INSTRUCTIONS:
In a medium bowl combine soy sauce, sriracha, garlic, green onion, and brown sugar. Set aside.
Prepare stir fry rice noodles per package and set aside.
Pat cubed flank steak dry with a paper towel and season with salt and pepper.
In a large skillet, heat oil and brown beef until no longer pink. Add zoodles and cook for 1-2 minutes. Add sauce and continue cooking until zoodles are softened to desire.
Add rice noodles and combine evenly.
Top with green onions.
Serve and Enjoy!
Intuitive Eating Recipes We are Loving Right Now - Dallas Nutritional Counseling, Casey Bonano RD, LD, CEDS-C, #dallasnutritionalcounseling #dallasdieititan #foodblog #foodblogger #recipes #mealideas #caseybonanord #thefoodfreedomguide