Thai Steak Zucchini Noodle Bowls

Thai Steak Zoodle Bowl

Maybe it’s because I’m from the Midwest, or maybe it’s because the best meal I’ve ever had was a steak that literally melted in my mouth, but I have a weakness for a seasoned medium rare steak. It’s on my “what would your last meal be” list when people ask that question.

But that being said, we all know that it’s important to watch our red meat intake, so like any person or family trying to be healthier, we watch how much red meat goes into our diets. Less red meat, more seafood, more vegetables.

Thai Steak Zucchini Noodle Bowl

Of course that doesn’t mean you shouldn’t have the things you like, so this Thai Steak Zucchini Noodle Bowl is the perfect way to make sure you get a great portion of vegetables and a great tasting portion of steak with a fun Asian flair!

I love Asian food and a great red curry is just so good. I know that my healthy version of Asian food isn’t authentic, but it’s a fun and healthy alternative that can satisfy that craving!

Thai Steak Zucchini Noodle Bowl

If you’re not using a spiralizer – get on it! I use The Inspiralizer and after using a couple other different products, I find that it’s the best out there (and no, I’m not associated with The Inspiralizer in any way, just giving you my honest feedback of a product I use).

Thai Steak Zucchini Noodle Bowl

Of course if you’re not sure about the whole vegetable noodle thing I understand that you may not be quite ready to make that investment. In that case you always use regular pasta noodles, or cut up your zucchini into bite-sized pieces in order to keep that healthy vegetable base.

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Tell me, do you make vegetable noodles or do you cut up the veggies for these types of recipes instead?

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Thai Steak Zucchini Noodle Bowl

Items used in this recipe:

 

Serves 1 bowl

Thai Steak Zucchini Noodle Bowls

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

  • 12oz. Top Sirloin, thinly sliced
  • 2 c. red cabbage, shredded
  • 3 medium zucchini's, spiralized Blade B
  • 3 eggs, scrambled
  • 3 asparagus stalks, shaved
  • 1 can light coconut milk
  • 3 tbsp. red curry paste
  • 1 tsp. sugar
  • 1 tbsp. lime juice
  • 2 tbsp. all purpose flour
  • 1 tbsp. olive oil
  • Salt and pepper

Instructions

  1. Put the coconut milk and red curry paste into a sauce pan, stirring to combine, and bring to a slight boil and reduce the heat to simmer. Simmer for 5 minutes.
  2. While the sauce is cooking, in a large saute pan heat the olive oil over medium heat.
  3. Once heated, add the zucchini noodles and cabbage and sauté for approximately 5-10 minutes, or until the noodles begin to soften. Add the scrambled eggs, stirring for 2 minutes to heat. Divide noodles into 4 different bowls (or however many bowls you need, this recipe serves 4).
  4. Season the steak slices with a dash of salt and pepper and in the same pan cook the steak for 2-3 minutes on each side.
  5. To finish the sauce, add the lime juice and sugar to the curry mixture. Next, add the flour and allow to cook for another 2-3 minutes, stirring constantly until the curry sauce thickens.
  6. Divide the sauce between the four bowls, placing it on top of the noodles. Place the steak on top of the sauce and enjoy!
Recipe Type: Spiralized, Low Carb

Notes

Note that you'll be cooking the sauce at the same time as the zucchini noodles and steak. Be sure to read this recipe in it's entirety and prep your ingredients for easy cooking!

6.6.15
http://creativelifeexplored.com/thai-steak-zucchini-noodle-bowls/

Cheers!
Heather



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