Flank steak coated in a sweet and spicy sauce on a bed of zucchini noodles. This healthy Mongolian beef with zoodles is easy to make and perfect for when you have takeout cravings
Prep Time
30 mins
Cooking Time
10 mins
Ingredients
Servings
2
Marinade
Instructions
- Slice flank steak against the grain.
- In a bowl, mix together ingredients for the marinade. Add sliced beef and mix until coated. Let marinade in the fridge for 30 minutes.
- Slice onion and spiralize zucchinis.
- In a mixing bowl, add soy sauce, coconut sugar, ginger powder, chilli powder, garlic powder, cornstarch and water. Mix until combined.
- Heat up 1 tbsp oil in a large nonstick skillet over medium heat. Add onion and stirfry for 1 minute.
- Increase heat to high, add marinated beef and let sear until golden brown, about 1-2 minutes.
- Remove beef from heat and transfer to a plate.
- Reduce heat to medium and add the soy sauce mixture. Cook for 1-2 minutes or until it has thickened to the consistency of syrup. Add beef and spiralized zucchini to skillet and stir. Cook for 1 minute or until zucchini is cooked to desired doneness.
- Remove from heat and serve immediately. Garnish with sesame seeds. Enjoy!
Notes
- You may use spring onion or scallion instead of onion.
- You may substitute coconut sugar with any other sweetener of choice.
- Feel free to adjust amount of chilli powder according to your spice preference.
- If you don't like zoodles, you can also serve this Mongolian beef with steamed rice or noodles. Just make sure to have some steamed vegetables on the side for a balanced meal!
