One Pan Mongolian Beef Zoodles (Zucchini Noodles

• Meat

  • 8 oz Flank steak

• Produce

  • 1/4 cup Carrots
  • 2 Garlic cloves
  • 1/2 tsp Ginger
  • 1 Green onions
  • 1/2 cup Pineapple chunks
  • 4 Zucchinis, medium

• Condiments

  • 1/3 cup Hoisin sauce
  • 1 Sauce
  • 1/3 cup Soy sauce, low sodium
  • 1/3 cup Thai sweet chili sauce

• Baking & Spices

  • 8 tsp Cornstarch
  • 1 Salt and black pepper
  • 1 Sesame seeds

• Oils & Vinegars

  • 1 tsp Sesame oil

• Liquids

  • 2/3 cup Water

• Other

  • Optional garnish

Found on lifemadesweeter.com

Description

Ingredients

• 8 ounces flank steak, sliced against the grain into 1/4-inch thick slices
• 2 teaspoons cornstarch
• 1 teaspoon sesame oil
• Salt and black pepper, to taste
• Sauce
• 1/3 cup low-sodium soy sauce
• 1/3 cup hoisin sauce
• 1/3 cup Thai sweet chili sauce
• 2 garlic cloves, minced
• 1/2 teaspoon grated ginger
• 3 tablespoons cornstarch
• water, to thin out the sauce (about 1/4 - 1/3 cup - add slowly little by little as needed)
• 1/2 cup pineapple chunks (drained if using canned)
• 1/4 cup grated carrots
• 4-5 medium zucchinis, cut into noodles using a spiralizer or a vegetable peeler
• Optional garnish
• Green onions, sliced thinly
• Sesame Seeds

Directions

• In a large bowl, combine steak with salt, pepper, sesame oil and cornstarch. Allow to marinate for 30 minutes.
• In a medium bowl, whisk together all the ingredients for the sauce and set aside. Do not add water yet.
• Heat 1 tablespoon of cooking oil in a large skillet on medium high heat until pan starts to get smoky. Add beef and allow to sear and brown on all sides, about 1-2 minutes. Transfer onto a plate.
• Return pan to heat. Heat another 1 teaspoon of oil, add pineapples and cook until caramelized, around 2-4 minutes. Stir in carrots, beef and sauce, coating all the ingredients. Turn heat to high and allow sauce to bubble and thicken up. Add reserved water, little by little, as needed to thin out the sauce.
• *If cooking the zucchini noodles, add into pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
• Serve immediately and garnish with green onions and sesame seeds if desired.