• ½ pound beef sirloin steak
  • ½ teaspoon garlic salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 2Mexican squash
  • ⅓ large carrot
  • 2radishes
  • ½avocado, diced
  • ½ cup grape tomatoes, halved
  • ¼ cup chopped cilantro
  • ½ cup sour cream(Optional)
  • 1 tablespoon sriracha sauce(Optional)
  • Directions

  • Step 1

    Season steak with garlic salt and black pepper.


  • Step 2

    Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add steak; cook until browned, 4 to 5 minutes per side. Transfer steak to a cutting board and let rest, about 5 minutes. Slice into thin strips.

  • Step 3

    Cut Mexican squash, carrot, and radishes into noodles using a spiralizer.

  • Step 4

    Heat remaining 2 tablespoons oil in the skillet over medium heat. Add carrot noodles; cook and stir until lightly browned, about 3 minutes. Add squash noodles; cook, stirring constantly, until tender, about 5 minutes.

  • Step 5

    Divide carrot and squash noodle mixture between 2 serving plates. Top with sliced steak. Garnish with radish noodles, avocado, grape tomatoes, and cilantro.

  • Step 6

    Whisk sour cream and sriracha sauce together in a small bowl. Drizzle over serving plates.

  • Cook's Note:

    Use the bottom third of a large carrot.

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