Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Living in California one can get fresh vegetables year-round. Spiralized vegetables are fun and creative for that special main or side spiced up with some California-made sriracha sauce. This recipe is easily adapted with other vegetables.

Recipe Summary test

30 mins
16 mins
5 mins
51 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Season steak with garlic salt and black pepper.

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add steak; cook until browned, 4 to 5 minutes per side. Transfer steak to a cutting board and let rest, about 5 minutes. Slice into thin strips.

  • Cut Mexican squash, carrot, and radishes into noodles using a spiralizer.

  • Heat remaining 2 tablespoons oil in the skillet over medium heat. Add carrot noodles; cook and stir until lightly browned, about 3 minutes. Add squash noodles; cook, stirring constantly, until tender, about 5 minutes.

  • Divide carrot and squash noodle mixture between 2 serving plates. Top with sliced steak. Garnish with radish noodles, avocado, grape tomatoes, and cilantro.

  • Whisk sour cream and sriracha sauce together in a small bowl. Drizzle over serving plates.

Cook's Note:

Use the bottom third of a large carrot.

Nutrition Facts

589 calories; protein 23.8g; carbohydrates 15.3g; fat 49.6g; cholesterol 85.6mg; sodium 877mg. Full Nutrition