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.
LET'S GET COOKING:
Quick & Easy Week Night Dinner - Zucchini Bake
(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
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!