Beef and veggie noodles

Beef and veggie noodles


1 person made this

About this recipe: Sliced sirloin steak served with spiralised courgettes and carrot, topped with radishes, avocado and tomato. Drizzle some spicy soured cream dressing on top before serving.


Serves: 2 

  • 225g beef sirloin steak
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 2 courgettes
  • 1/3 large carrot
  • 2 radishes
  • 1/2 avocado, diced
  • 75g grape tomatoes, halved
  • 10g freshly chopped coriander
  • 120g soured cream (optional)
  • 1 tablespoon sriracha sauce (optional)

Prep:30min  ›  Cook:16min  ›  Extra time:5min resting  ›  Ready in:51min 

  1. Season steak with garlic salt and black pepper.
  2. Heat 1 tablespoon olive oil in a large pan 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.
  3. Slice courgettes, carrot and radishes into ribbons using a spiraliser.
  4. Heat remaining 2 tablespoons oil in the pan over medium heat. Add carrot ribbons; cook and stir until lightly browned, about 3 minutes. Add courgette ribbons; cook, stirring constantly, until tender, about 5 minutes.
  5. Divide carrot and squash noodle mixture between 2 serving plates. Top with sliced steak. Garnish with radish noodles, avocado, grape tomatoes and coriander.
  6. Whisk soured cream and sriracha sauce together in a small bowl. Drizzle over serving plates.

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