California Bounty Beef and Vegetable Noodles recipe

All Recipes Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes

Ingredients

½ pound beef sirloin steak
½ teaspoon garlic salt
½ teaspoon freshly ground black pepper
3 tablespoons olive oil, divided
2 Mexican squash
⅓ large carrot
2 radishes
½ avocado, diced
½ cup grape tomatoes, halved
¼ cup chopped cilantro
½ cup sour cream
1 tablespoon sriracha sauce

Nutrition Info

588.8 calories
carbohydrate: 15.3 g
cholesterol: 85.6 mg
fat: 49.6 g
fiber: 6.1 g
protein: 23.8 g
saturatedFat: 15.2 g
servingSize: -
sodium: 877 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 servings

Recipe Note

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.

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