Szechuan Zoodles w/ Thai Ginger Steak

{serves 4}

What You Need
For Dressing
2 garlic cloves, minced
4 TSP ginger, minced
3 TBS sesame oil
2 TSP rice wine vinegar
6 TBS coconut aminos (or soy sauce)
2 TSP honey
1 TSP hot sauce
1/4 cup tahini

For Everything Else
3/4 lb skirt steak
3 zucchinis, spiralized
1 lime, quartered
4 scallions, diced
1/4 cup cashews, chopped
3 cups shredded red cabbage
Salt & pepper
1 TBS lime juice
1 cup edamame beans

For Dressing
1. Place all ingredients for dressing, other than tahini sauce, into a food processor and process until smooth. 
2. Divide the the dressing into two batches, one in a shallow bowl, and one still in the food processor.
3. Place steak into the shallow bowl and marinate for at least an hour. Add tahini to remaining dressing in the food processor and pulse until combined.
4. While steaks marinate, spiralize zucchini and then set aside. 
5. Heat a small pan over medium heat and add cashew pieces. Cook until fragrant and toasted, set aside.
6. Heat olive oil in a skillet over medium heat. Season both sides of steak with salt and pepper and add to pan. Cook each side for 2-4 minutes and then remove from heat and let sit for 5-10 minutes.
5. Using the same skillet, add more olive oil and heat over medium heat. Add the cabbage and half of the scallions. Season with salt, pepper, and lime juice. Cook until cabbage is softened. 
6. Once cabbage is softened, add zoodles to the pan along with half of the reserved dressing and edamame. Cook for an additional 5 minutes and then remove from heat. Add in remaining dressing and toss to combine. 
7. Divide into serving bowls, add steak, and top with cashews and scallions. Garnish with lime slice. Enjoy!!

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