Ingredients

The following ingredients have 4 Servings
  • 1/4 cup low-sodium soy sauce (gluten free tamari or coconut aminos for a paleo version)
  • 2 tablespoons honey or coconut sugar (or your choice of low calorie sweetener with amount adjusted according to your preference)
  • 3 tablespoons rice vinegar
  • 2 garlic cloves (minced)
  • 1/2 teaspoon grated ginger or ginger paste
  • 1 tablespoon corn starch (or tapioca starch or arrowroot powder for a paleo version)
  • 8 ounces flank steak (sliced against the grain into 1/4-inch thick slices)
  • 1 teaspoon sesame oil
  • Salt and black pepper (to taste)
  • 4 medium zucchini

Instruction

  • In a medium bowl, combine all the ingredients for the sauce.
  • Place steak in marinade and for about 20-30 minutes (or longer for more flavorful)
  • Spiralize the zucchini into noodles using a spiralizer or a vegetable peeler.
  • Heat 1 tablespoon of sesame oil in a large skillet on medium high heat.
  • Using tongs, add beef (but not the liquid) to the skillet
  • Sear and brown for about 3 minutes, tossing often.
  • Transfer beef onto a plate.
  • Add the zucchini noodles to the pan.
  • Cook for 2-3 minutes until zucchini is just tender. Be careful not to overcook.
  • Stir in the beef and remaining sauce and turn cook on medium high and allow sauce to thicken.
  • Serve immediately and garnish with green onions, if desired.
  • ENJOY!!
  • Store in the refrigerator for up to four days.