This dish is fantastic, and honestly not too difficult. It may use some ingredients you don’t have in your fridge, but after tasting this you’ll want to keep these ingredients stocked! This was my first time using Thai chili sauce, I’m now border line obsessed! It’s sweet and tangy and packs in some heat! I see myself using this regularly. Sesame oil is a great staple for sauces or dressings, and hoisin makes everything taste the way you want it to! I suggest having these three items on the fridge at ALL TIMES.

While the star of the show is the sauce in my opinion, the supporting role goes to the spiralized zucchini! I seriously think this dish is better with the zucchini noodles than regular noodles. Typically I refer to spiralized veggies as a substitute for noodles because it’s healthier, but the zoodles add just the right amount of crunch while completely absorbing the sauce. They are no substitute in this case; although it doesn’t hurt that you are packing in the veggies! I love this spiralizer my boyfriend gave me for my birthday, we also recommend this one, or this KitchenAid attachment.

To start, spiralize your zucchini. Rule of thumb: about 1 medium zucchini per serving. Next slice your veggies, I used red and yellow peppers. I also used snow peas for extra crunch, but be creative with the veggies! Broccoli, asparagus, even canned bamboo shoots or water chestnuts would be great in this! Get wild! Whisk together the ingredients for the sauce, set aside. Cut flank steak into small bite size pieces, making sure to cut against the grain of the meat. Now that the prep is over, let’s get cooking!

Heat up a cast iron or large fry pan with a good amount of canola or vegetable oil, about 1/4 in of oil in the pan. I used flank steak cut into small bite size pieces, making sure to cut against the grain of the meat. Then dust each piece in corn starch. An easy way to do this is add the corn starch to a plastic ziplock and throw in the meat. Seal and shake. Now gently place pieces in the pan to fry up for about 2 minutes on each side. Make sure not to crowd the meat, you may have to cook in batches. Remove and set aside.

In a large wok, or pan sauté the veggies for about 4 minutes. Do not sauté the spiraled zucchini, it will cook just perfectly when tossed in the sauce later. Remove the veggies when they are slightly cooked, but still bright and crispy, set aside. Now pour in the sauce. Cook over medium heat until sauce has reduced a little more than half, about 10 minutes.

Add in the cooked steak and veggies along with the spiraled zucchini noodles. Toss with tongs until everything is evenly coated in the sauce and cook for 2 more minutes on medium. Remove from heat and serve in bowls. Top with chopped cilantro and green onion. Enjoy!

I hope you’ll love this recipe as much as I do. If so, be sure to tag us in your pics @fridgetofork and let us know how it turned out in the comments below!

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