After a long day at work, a stir fry is often the easiest thing to make for dinner—often some concoction of whatever ingredients you have left in your fridge. This beef, lemon, and zucchini noodle stir fry is one to make when you have a little more time up your sleeve, or when you are cooking for someone special.
Ingredients
- 80ml soy sauce
- 60ml lemon juice
- 125ml olive oil
- 1 tbs Sriracha sauce
- 500g eye fillet beef, cut into thin strips
- 4 zucchini
- 30ml olive oil
- 4 garlic cloves, minced
- 30g butter
- 1 lemon juice and zest
- 60ml chicken stock
- ¼ tsp chilli flakes
- Salt flakes, to taste
- Coriander leaves, picked
- Thai Basil leaves, picked
- Vietnamese mint, picked
- Parsley leaves, picked
- Angel hair chilli
- Lime, cut into wedges
Marinated beef
Zucchini noodles
To serve
Serves: 4-6
Preparation Time: 45 minutes
Cooking Time: 15 minutes
Method
Marinated beef
Combine ingredients into a bowl and mix well. Add the beef and coat well. Place into the refrigerator for 30 minutes, or up to an hour to marinate.
Strain beef from marinade and reserve liquid for later use.
Zucchini noodles
Wash and trim the ends of the zucchini. Using a spiralizer, make the zucchini noodles and set aside.
Heat the oil in a large frying pan on high heat, Induction setting 8. Add the beef in one layer and cook for 1-2 minutes without stirring. This step may require that the beef is cooked in batches to prevent overcrowding the pan.
Return all the beef to the pan and add in the garlic. Cook for a further minute, then, remove from the pan and set aside.
In the same pan, add the butter, lemon juice, chicken stock, chilli flakes and remaining marinade. Cook on medium heat, Induction setting 7. Bring to the boil and allow sauce to reduce for approximately 5 minutes, stirring regularly
Add the zucchini noodles to heat and gently coat in the sauce. Cook for 2-3 minutes until coated.
Add the beef back to the pan and stir through with the noodles.
To serve
Remove from heat and toss with picked herbs. Top with angel hair chilli and serve with lime wedges.
Hints & Tips
Instead of chicken stock use dry white wine to enrich the dish.
Spiralizer zucchini noodles can be purchased from the supermarket.
Zucchini tends to render a lot of water when cooking, allow the spiralled noodles to sit in a colander for a few minutes to drain off excess water.
Recipe presented by Miele
