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Curried Zucchini and Beef Veggie Noodles

Curried Zucchini and Beef Veggie Noodles

Nutrition Facts
  • cal. (kcal) 213
Curried Zucchini and Beef Veggie Noodles
  • Makes: 4 servings
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Ingredients

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Directions

  1. Spiral cut 3 medium zucchini with the medium spiralizer blade (you'll need 9 cups). Heat 1 tbsp vegetable oil in a large stainless skillet over medium-high. Slice 1/2 lb skirt steak across the grain into thin 2-inch strips. Cook 2 minutes, stirring, seasoning with 1/4 tsp each salt and black pepper. Remove to a bowl. Reduce heat to medium and add 1 tbsp madras curry powder. Cook 1 minute, then add 1 can (13 oz) coconut milk, 2 diced plum tomatoes and 1 tbsp grated ginger. Simmer 5 minutes, scraping bottom of pan, then add 2 cups packed baby spinach, zucchini noodles, 1/2 tsp salt and 1/4 tsp black pepper. Cook 3 minutes, then stir beef back into skillet.

Nutrition Information for Curried Zucchini and Beef Veggie Noodles

Servings Per Recipe: 4
PER SERVING: 213 cal., 14 g total fat (5 g sat. fat), 506 mg sodium, 10 g carb. (3 g fiber, 4 g sugars), 15 g pro.