Name: Lemon & Garlic Beef Zoodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/4 cup (60 mL) sodium-reduced soy sauce; 1/4 cup (60 mL) sodium-reduced beef stock; 2 tbsp (30 mL) lemon juice; 2 tbsp (30 mL) olive oil; 1 tbsp (15 mL) chili garlic sauce; 4 cloves garlic, minced; 1½ lb (650 g) Ontario flank steak, sliced against the grain; 4 medium zucchini; 1 large carrot; 1 tbsp (15 mL) butter; Salt and fresh cracked black pepper, to taste; Optional Garnish: Sesame seeds, sliced green onion

Lemon & Garlic Beef Zoodles

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x

Print Recipe

Description

Spiralized zucchini and carrots take the low-carb place of noodles in this quick and easy family favourite! The lemon and garlic marinated beef gets a subtle spicy kick from the chili garlic sauce and complements the tender-crisp zoodles perfectly.

Ingredients

Scale

1/4 cup (60 mL) sodium-reduced soy sauce
1/4 cup (60 mL) sodium-reduced beef stock
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) chili garlic sauce
4 cloves garlic, minced
1½ lb (650 g) Ontario flank steak, sliced against the grain
4 medium zucchini
1 large carrot
1 tbsp (15 mL) butter
Salt and fresh cracked black pepper, to taste
Optional Garnish: Sesame seeds, sliced green onion

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, whisk together soy sauce, beef stock, lemon juice, oil, chili garlic sauce and minced garlic. Reserve 1/4 cup of marinade. Set aside.

To the bowl add sliced flank steak. Toss to coat. Cover and refrigerate until ready to use.

While the steak marinates, spiralize zucchini and carrot. Set aside.

Heat a large skillet over high heat. Add steak and its marinade. Cook 1-2 minutes without stirring. Toss and continue to cook until all sides are browned, about 3-4 minutes. Remove steak from pan and set aside.

Pour reserved marinade into pan and bring to a simmer, allowing it to reduce for 2-3 minutes. Add butter and stir until melted. Add spiralized zucchini and carrot. Cook, tossing frequently, for 2-3 minutes, or until zucchini is tender-crisp. Add steak back to pan, sprinkle with salt and pepper and toss, cooking for an additional minute.

Serve immediately topped with sesame seeds and sliced green onion.

Notes

Don’t have a spiralizer, or looking to save time on prep? Check your local supermarket for spiralized veggies, like zucchini and carrots, which can often be found in the produce section.
Flank steak works well in this recipe because of its ability to absorb marinades, but if you have trouble locating it, you can substitute 1½ lb (650g) of pre-sliced Ontario stir-fry beef.
Chili garlic sauce can be found in the Asian food aisle of your supermarket.