Zesty Steak and Zoodle Stir-Fry
Juicy steak strips and flavorful zucchini noodles combine in a zesty stir-fry with a hint of Asian-inspired seasonings. An easy and healthy weeknight dinner that is gluten-free and low-carb.
ingredients
- 1 lb flank steak, thinly sliced
- 4 medium zucchinis, spiralized
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp ginger, grated
- 1/2 tsp red pepper flakes
- Salt and pepper, to taste
- Green onions, chopped for garnish
- Sesame seeds, for garnish
steps
- 1.
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, ginger, and red pepper flakes. Set aside.
- 2.
Heat a large skillet over medium-high heat. Add steak slices and cook until browned, about 2-3 minutes per side. Remove from skillet and set aside.
- 3.
In the same skillet, add bell peppers, onion, and garlic. Cook until vegetables are tender-crisp, about 3-4 minutes.
- 4.
Add zucchini noodles to the skillet and cook for an additional 2-3 minutes.
- 5.
Return steak to the skillet and pour the sauce over the mixture. Stir well to combine and heat through.
- 6.
Season with salt and pepper to taste.
- 7.
Serve hot, garnished with green onions and sesame seeds.
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