California Bounty Beef and Vegetable Noodles
Meat and Poultry Beef Steaks Sirloin Steak
Living in California one can get fresh vegetables year-round. Spiralized vegetables are fun and creative for that special main or side spiced up with some California-made sriracha sauce. This recipe is easily adapted with other vegetables.
Servings per recipe: 2
Calories per serving: 589
Preparation time: 30m
Total cooking time: 51m
Ingredients:
- 1/2 pound beef sirloin steak
- 1/2 teaspoon garlic salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 2 Mexican squash
- 1/3 large carrot
- 2 radishes
- 1/2 avocado, diced
- 1/2 cup grape tomatoes, halved
- 1/4 cup chopped cilantro
- 1/2 cup sour cream (optional)
- 1 tablespoon sriracha sauce (optional)
Directions:
- 1 Season steak with garlic salt and black pepper.
- 2 Heat 1 tablespoon olive oil in a large skillet 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 Cut Mexican squash, carrot, and radishes into noodles using a spiralizer.
- 4 Heat remaining 2 tablespoons oil in the skillet over medium heat. Add carrot noodles; cook and stir until lightly browned, about 3 minutes. Add squash noodles; 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 cilantro.
- 6 Whisk sour cream and sriracha sauce together in a small bowl. Drizzle over serving plates.
Nutrion facts:
Total Fat | 49.6g | 76% |
Saturated Fat | 15.0g | |
Cholesterol | 86mg | 29% |
Sodium | 877mg | 35% |
Potassium | 1066mg | 30% |
Total Carbohydrates | 15.3g | 5% |
Dietary Fiber | 6.1g | 24% |
Protein | 23.8g | 48% |
Sugars | 3g | |
Vitamin A | 3559IU | |
Vitamin C | 37mg | |
Calcium | 113mg | |
Iron | 4mg | |
Thiamin | 0mg | |
Niacin | 9mg | |
Vitamin B6 | 1mg | |
Magnesium | 70mg | |
Folate | 101mcg |