Asian Zoodle Bowls

One of favorite recipes to cook for my family are my Asian Zoodle Bowls. Filled with yummy veggies and steak. Preparing your ingredients before hand, makes it a breeze just to throw it together while you cook. This recipe makes enough for my family of 7 plus 1 leftover lunch for the hubs the next day.

I made the switch 4 years ago from soy sauce to coconut aminos. I try my best to eliminate soy in our diet. Coconut aminos is a soy free seasoning sauce and taste great. It is 100% organic, gluten-free, non-GMO, no MSG, and vegan sauce. I use it in all my dishes that I would have typically used soy sauce for.

• Ingredients:
  • Marinade
    • 1.5lbs of flank steak cut into thin strips against the grain
    • 1Tbsp fresh grated ginger
    • 1Tbsp unrefined organic sesame oil
    • 1/4 cup coconut aminos – Enough to coat the meat but not drench it.
    • 1 freezer gallon sized zip lock bag
  • Main Entree
    • 2 zucchini – I use this spriralizer to make zoodles
    • Himalayan salt
    • 2 Tbsp sesame oil (or can use avocado oil)
    • 1 onion sliced
    • 1/2 Tbsp grated ginger
    • 1tbsp of apple cider vinegar or 1tsp of fish sauce
    • 1/4 cup coconut aminos
    • 2 cups broccoli slaw (broccoli and carrot mixture)
    • Handful of baby portobello mushrooms sliced
    •  Red pepper flakes (optional)

First prepare the marinade as it will need to refrigerate for at least 8hrs or overnight.

Place 1 Tbsp of sesame oil and 1/4 cup of coconut aminos into the ziplock bag and set aside. Grate 1 Tbsp of fresh ginger and place into the ziplock bag. Cut up the flank steak into thin strips against the grain and place into the ziplock bag. Close the bag and massage the meat. Place in refrigerator for 8hrs up to overnight.

Now time for the main dish!

Pull the meat out of the fridge. Start by washing and drying 2 zucchini. Then use a vegetable spiral slicer to make the zoodles. Lay on paper towel and sprinkle with himalayan salt (this is help absorb some of the moisture from the zucchini) and set aside.

Next I prepare the rest of my veggies. Wash and slice the baby portobello mushrooms. Slice up the onion. Grate the ginger. Measure out 2 cups of broccoli slaw. Set these aside.

Now onto throwing it all together!

Heat up the wok on medium high heat. Add 1tbsp of the sesame oil. Add in the flank steak and cook just until brown (do not overcook). Place steak in a bowl lined with paper towel. Drain the juices out of the wok and return to stove.

Place the other 1tbsp of sesame oil into heated wok. Throw in the onions and grated ginger and sauté. Add in the apple cider vinegar (or fish sauce) and coconut aminos.

Reduce heat down to simmer. Add in the broccoli slaw and mushrooms. Cook until veggies start to soften – about 2 minutes.  I personally don’t like soft cooked veggies. I still like mine with a little crunch.

Add in the zoodles for about another minute – just until warmed. Add back in the beef.  You can add slightly more coconut aminos if needed. Dish out into bowl. Top with red pepper flakes-optional. You may also add red pepper flakes into the wok after you add the zoodles. Not all my kiddos like red pepper flakes so we just have it on the table for people to add if they want.

I hope you enjoy this as much as my family does. Keep it simple…Keep it clean.