- 1/2 pound beef sirloin steak
- 1/2 teaspoon garlic salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 2 Mexican squash
- 1/3 large carrot
- 2 radishes
- 1/2 avocado, diced
- 1/2 cup grape tomatoes, halved
- 1/4 cup chopped cilantro
- 1/2 cup sour cream (optional)
- 1 tablespoon sriracha sauce (optional)
- 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.
04/02/2018
recipepes.com
California Bounty Beef and Vegetable Noodles, recipe
PT15M
PT1H
5
455 calories
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