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| California Bounty Beef and Vegetable Noodles |
"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."
Ingredients :
- 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)
Instructions :
| Prep : 30M | Cook : 2M | Ready in : 51M |
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- 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.
Notes :
- Use the bottom third of a large carrot.
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