Spicy Steak and Zucchini Noodle Salad with Avocado
The first time I made this recipe with zucchini as noodles, I totally loved the crunchy replacement and it really does the trick, as if you’re eating real noodles.
Ingrediënten
Steak Ingredients:
- ⅔ pound thin sliced top round steak or another thin cut
- 1 tbsp. of coconut aminos for paleo replacement but you can use soy sauce
- 1 tbsp. sesame oil
- 1 tsp. red chili paste
- Juice of half a lime
Salad Ingredients:
- 2 pieces of zucchini peeled and cut into noodle-like, thin matchsticks
- 1 tbsp. almond butter plus 1 tsp. divided
- 2 tsp. sesame oil
- 1 tsp. coconut aminos or soy sauce
- 1 tbsp. apple juice
- ½ of an avocado sliced thinly
- 1 tsp. sesame seeds roasted
- Lime wedges
Instructies
- Mix the coconut aminos, sesame oil, chili paste, and the lime juice in a bowl.
- Put in the steak.
- Toss and coat.
- Marinade for about 30 minutes at room temperature or for up to 2 hours in the refrigerator.
- If you marinate in the fridge, take out the beef 30 minutes before cooking.
- Heat a heavy skillet on medium-high.
- Cook the steak to your preferred doneness.
- Set aside when cooked and cover.
- Make the salad in a medium bowl.
- Put in the almond butter, the sesame oil, the coconut aminos, and the apple juice.
- Mix until you make a smooth sauce.
- Add in the zucchini and toss to coat.
- Divide the zucchini into two plates.
- Slice your steak into strips.
- Top them in the zucchini salad, and then top the steak with avocado slices.
- Sprinkle with sesame seeds.
- You can serve these warm or chilled with the lime wedges.
--------------------------------------------------------------------------------------------------
