YAKI ZOODLES
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300 gr frozen beef ribeye rolls* 2 zucchinis 1 green pepper 1/2 medium red onion 2 cups spinach, packed 2 tbsp soy sauce 1 tbsp mirin 1 tbsp rice vinegar 1 tsp sesame oil 1 tsp cornstarch olive oil sesame seeds for garnish
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DIRECTIONS
- Trim and spiralize the zucchini**, julienne green pepper and slice the onion thinly. Quarter the frozen beef rolls*.
- Over medium-high, heat a splash of olive oil in a pan. Add onions, and saute until fragrant, for about 1 min. Add green peppers and cook until softened. Push the onions and green peppers to the sides of the pan. Place the quartered frozen beef roll in the middle. Add soy sauce, mirin, rice vinegar and sesame oil. Stir fry quickly, until the meat is barely cooked through. Add the cornstarch and about 1 tablespoon of water. Continue stirring until the sauce thickens, about 1 min. Fold in the spinach and remove from heat.
- Add zoodles to the pan and mix well until the sauce is incorporated and the zoodles are warmed through. Serve immediately, garnish with sesame seeds and enjoy!
NOTES
*Frozen beef ribeye rolls are now widely available in the international section of many grocery stores. If you are having a hard time finding the rolls, you could simply swap for stir-fried cuts at the meat counter.
**Vegetable spiralizer is a fantastic tool to have in a kitchen, however, it is not the only way to make zoodles. You can use a julienne vegetable peeler or a mandolin, as well as a standard vegetable peeler to make wide zoodles or ribbons.
