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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