California Bounty Beef and Vegetable Noodles

Name: California Bounty Beef and Vegetable Noodles
Prep time: 30 min
Cook time: 16 min
Total time: 51 min
Yield: 2 servings
Ingredients: ½ pound beef sirloin steak; ½ teaspoon garlic salt; ½ teaspoon freshly ground black pepper; 3 tablespoons olive oil, divided; 2 Mexican squash; ⅓ large carrot; 2 radishes; ½ avocado, diced; ½ cup grape tomatoes, halved; ¼ cup chopped cilantro; ½ cup sour cream; 1 tablespoon sriracha sauce

Rating: 3.86 stars

7 Ratings
5 Reviews
2 Photos

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.

By bd.weld

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Recipe Summary test

prep:

30 mins

cook:

16 mins

additional:

5 mins

total:

51 mins

Servings:

Yield:

2 servings

Nutrition Info

Directions

Step 1
Season steak with garlic salt and black pepper.

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Step 2
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.
Step 3
Cut Mexican squash, carrot, and radishes into noodles using a spiralizer.
Step 4
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.
Step 5
Divide carrot and squash noodle mixture between 2 serving plates. Top with sliced steak. Garnish with radish noodles, avocado, grape tomatoes, and cilantro.
Step 6
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

Per Serving:

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

Reviews (5)

Most helpful positive review

Buckwheat Queen

Allstar

08/30/2016

This should get 10 stars. Five for the salad and five for the sauce! The salad is so nice the flavors are perfect together as well as the textures. The meat comes out tender and goes nicely with the zoodles. The sauce just two things most people have in their fridge why did I never think of it? Awesome. Thank you for the recipe. Read More

Helpful

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