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One Pan Mongolian Beef Zoodles

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Ingredients

    • 8 ounces flank steaks, sliced against the grain into 1/4-inch thick slices
    • 2 teaspoons cornstarch
    • 1 teaspoon sesame oil
    • salt and black pepper, to taste

    Sauce

    • 2/3 cup water
    • 1/3 cup low sodium soy sauce
    • 1/3 cup hoisin sauce
    • 1/3 cup Thai sweet chili sauce
    • 2 garlic cloves, minced
    • 1/2 teaspoon grated ginger
    • 2 tablespoons cornstarch
    • 1/2 cup pineapple chunk
    • 1/4 cup thinly sliced carrot
    • 4 medium zucchini, cut into noodles

    Optional Garnish

    • green onion, sliced thinly
    • sesame seeds

Directions

  1. In a large bowl, combine steak with salt, pepper, sesame oil and cornstarch. Allow to marinate for 30 minutes.
  2. In a medium bowl, whisk together all the ingredients for the sauce and set aside.
  3. Heat 1 tablespoon of cooking oil in a large skillet / saute pan on medium high heat until pan starts to get smoky. Add beef and allow to sear and cook until brown on all sides, about 1-2 minutes. Transfer onto a plate.
  1. Return pan to heat. Add pineapples and cook until slightly browned and softened, around 5 minutes, Toss in carrots and beef then give the sauce a good stir then pour into pan, coating the ingredients on all sides.
  2. *If cooking the zucchini noodles, add into pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
  3. Serve immediately and garnish with green onions and sesame seeds if desired.
  4. Notes.
  5. *do not overcook for longer than 2 minutes or else noodles will get too soft and mushy. You can also serve the beef over raw zucchini noodles if desired.

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