California Bounty Beef and Vegetable Noodles

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.

• Preparation Time: 30 mins
• Cooking Time: 16 mins
• Total Time: 46 mins
• Calories: 589 Calories

Ingredients

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

Recipe Instructions

Step 1

Season steak with garlic salt and black pepper.

Step 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.

Step 3

Cut Mexican squash, carrot, and radishes into noodles using a spiralizer.

Step 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.

Step 5

Divide carrot and squash noodle mixture between 2 serving plates. Top with sliced steak. Garnish with radish noodles, avocado, grape tomatoes, and cilantro.

Step 6

Whisk sour cream and sriracha sauce together in a small bowl. Drizzle over serving plates.