A few weeks back I shared with you my initiation into spiralizing vegetables as part of my goal to add more vegetables to my family’s diet. I made an Italian Scampi dish then, and tried a few more Italian dishes after that. All good. This week, I am thinking Asian – Japanese style – and created a teriyaki beef tenderloin steak and stir fried vegetable combination. Give it a try. this recipe is for two servings. It can be doubled or tripled.
Zucchini Noodle Stir Fry
The sauce really needs the heat from the red pepper flakes to make a rounded sauce. Try not to leave it out.
2 tablespoons fresh cilantro, finely chopped
2 teaspoons rice vinegar
2 teaspoons sesame oil
1 tablespoon soy sauce
1 tablespoon dry sherry or Chinese rice wine
1 tablespoon oyster sauce
1 clove garlic, minced
3/4 teaspoon crushed red pepper flakes
1 tablespoon packed brown sugar
2 medium zucchini, spiralized
Half of a large red bell pepper, stemmed, seeded and cut into very thin strips
Half yellow onion, sliced thin
1 small carrot, shredded
1 teaspoon grated fresh ginger
1 tablespoon peanut oil
¼ cup water
1 teaspoon cornstarch
In a mixing bowl, combine the stir-fry sauce ingredients and set aside.
Whisk together the water and cornstarch in a small bowl; set aside.
Heat 1 tablespoon peanut oil in a large skillet or wok. Add ginger, bell peppers, carrot and onion.
Cook, stirring occasionally, until vegetables are crisp-tender, about 4 minutes.
Add the cornstarch mixture to the skillet and cook, stirring constantly, until sauce has thickened, about 30 seconds.
Add zucchini noodles and stir just until hot.
1 cup water
1/3 cup soy sauce
3 tablespoons mirin (Japanese wine)
1 tablespoon cornstarch (dissolved in ¼ cup water)
1 tablespoon sesame oil
4 tablespoons brown sugar (adjust sweetness according to your liking)
1/2 teaspoon freshly ground black pepper
2 slices ginger
2 cloves garlic (minced)
1/2 onion (small, don’t chop)
2 beef tenderloin steaks (1 inch thick about 4 oz each)
1 tablespoon sesame oil
1/4 cup store-bought or homemade teriyaki sauce (recipe above)
In a saucepan mix together water, soy sauce, mirin, sesame oil, brown sugar, black pepper, ginger, garlic, onion (don’t chop) and bring to a boil.
Once boiling, add cornstarch mixture, simmer until the consistency is thick.
Remove ginger and onion from the sauce and set aside to come to room temperature.
When cool, pour ¼ cup teriyaki sauce over the steaks and let marinate for about one hour..
In a small heavy skillet, heat the sesame oil.
Cook the beef steaks for 3 minutes on each side.
Place on a plate and let the steaks rest for 5 minutes. Serve with the stir-fry vegetable dish.