Dusted off the old cookbook and tested this recipe out. It’s a good one.
I didn’t realize I was supposed to marinate the meat beforehand until I had already prepped all the vegetables. I was too far along in the rest of the recipe – and hungry – and impatient – so didn’t marinate for 6-24 hours as suggested. Still came out great.
Prep Time: 20 Min + Optional Marinating time • Cook Time: 20 Min • Yield: 4 Servings
Anti-Inflammatory, Paleo, Gluten Free, Grain Free, Dairy Free; Vegan Optional
1 tsp grated ginger • 2 tbspn soy sauce (coconut aminos if you’re paleo) • 1 tbspn sesame oil • 1 minced garlic clove • 1/2 tspn red pepper flakes
1 lb flank steak • Marinade
Place flank steak in shallow dish and pour marinade over it. Refrigerate for 6-24 hours. Or while you prep the rest. Or… in my case, I did the meat part last, oops.
You can slice it (against the grain) before marinating, I did it after I cooked the whole flank.
You can also opt to skip the meat – the dish has shiitake mushrooms, and can stand on its own!
4 zucchinis • 1 small yellow onion • 2 garlic cloves (or 5 in my case) • 1 tsp grated ginger • 1 cup shiitake mushrooms • 1 cup shredded carrots • 3 cups spinach
Sea salt, sesame oil
Zoodle zucchinis. Lay on paper towel to “dry out” and and sprinkle those oodles of zoodles with salt.
Prep the veggies. Slice the onion. Mince the garlic. Grate the ginger. De-stem and slice the shiitake mushrooms. Shred the carrots. Chop the spinach if needed. Clean everything beforehand, obviously.
Heat 2 tablespoons of sesame oil in a big saute pan. Add steak to pan, cook for 5 minutes. Remove from pan, let it sit. Pan should have a nice meat jus glaze in the pan – add a little more sesame oil, and throw in the onion, garlic, and grated ginger. Stir for 5 minutes. Pour in the rest of the marinade from the meat, and throw in the mushrooms, spinach, and carrots. Cook until the veggies soften. Toss in the zoodles, cook until soft.
That’s it! Plate the zoodles, top with beef. Super flavorful. Enjoy!