Szechuan Zucchini Noodles with Thai Ginger Steak
Try this Szechuan Zucchini Noodles with Thai Ginger Steak recipe, or contribute your own.
Try this Szechuan Zucchini Noodles with Thai Ginger Steak recipe, or contribute your own.
- salt and pepper to taste
- 2 large garlic cloves minced
- 3 tablespoons sesame oil
- 2 teaspoons honey
- 1 lime
- for the rest:
- 1 tablespoon freshly squeezed lime juice
- for the dressing and steak:
- 4 teaspoons minced ginger
- 2 teaspoon rice wine vinegar
- 6 tablespoons soy sauce (low sodium)
- 1 teaspoon chili-garlic sauce (or sriracha)
- 1/4 cup tahini a
- 3/4 pound skirt steak
- 3 large zucchinis
- 4 scallions
- 1/4 up cashews
- 3 cups spiralized (or simply shredded) red cabbage
- 1 cup cooked edamame beans
- Carbohydrate 6.99273344158559 g
- Cholesterol 0 mg
- Fat 10.2126526758866 g
- Fiber 0.954811753944062 g
- Protein 0.558445192644674 g
- Saturated Fat 1.45202253181844 g
- Serving Size 1 1 Serving (141g)
- Sodium 22.3015480933663 mg
- Sugar 6.03792168764153 g
- Trans Fat 0.479839934067597 g
- Calories 116 calories
Step-by-step
- Place all of the ingredients for the dressing EXCEPT for the tahini into a food processor and pulse until creamy.
- Pour half of the dressing out and into a zip-seal bag or shallow glass dish and reserve the rest.
- In the bag or dish, add in the steak, toss to combine and refrigerate, letting marinate for at least 20 minutes.
- While the steak marinates, spiralize the zucchini and set aside.
- Then, quarter the lime.
- Then, slice the scallions diagonally and set aside.
- Then, place a small skillet over medium-high heat.
- While it heats, roughly chop the cashews and once heated, add in the cashews and toast for about 5 minutes or until golden brown and fragrant and then set aside.
- Heat a grill, cast iron skillet or grill pan to medium high - coat with cooking spray.
- Remove the steak from the marinade and shake off any excess and place the steak on the grill/skillet/pan.
- Season the steak with salt and pepper.
- Cook the steak for 2-4 minutes per side for medium rare (if the steak is thick, opt for 4 inches, but if it’s thin, opt for 2).
- Transfer the steak to a cutting board and allow to rest for about 10 minutes.
- Slice the steak thinly against the grain.
- While the steak rests, place a large skillet over medium-high heat and add in the olive oil.
- Once oil heats, add in the cabbage, and half of the scallions.
- Season with salt and pepper, lime juice and cook for 2 minutes or until cabbage begins to soften.
- Then, add in the zucchini noodles and half of the reserved dressing and the edamame.
- Cook for 3-5 minutes or until zucchini noodles are al dente.
- Pour in the remaining dressing, toss to warm and then divide into bowls.
- Garnish each bowl with cashews and remaining scallions and top with steak.
- Serve with lime wedges.
Home cooks frequently err by swapping tahini for standard peanut butter without adjusting the acidity, failing to account for how sesame paste introduces a denser, more bitter fat profile that requires extra lime juice to balance properly. When replacing skirt steak with a leaner cut like sirloin, reduce the marinating time to prevent the citrus and vinegar from breaking down the muscle fibers into a mealy texture before it even hits the 400-degree cast-iron skillet. Zucchini releases substantial water when heated, meaning that failing to cook the noodles quickly over medium-high heat for under five minutes turns a crisp-tender bed of vegetables into an unwanted pool of liquid at the bottom of the bowl.
Managing Moisture and Texture Shifts
Modifying the produce components changes the structural integrity of the dish entirely, requiring specific handling to prevent sogginess. Shredded red cabbage acts as a sturdy structural buffer against the moisture released by the zucchini, but if you substitute it with delicate greens like spinach, add them off the heat entirely so they wilt from residual warmth rather than boiling in the dressing. Toasting raw cashews in a dry pan over medium heat for precisely five minutes develops essential pyrazines that cut through the richness of the tahini-based sauce.
Storage and Make-Ahead Realities
Preparing components in advance demands strict separation to maintain food safety and textural contrast. Cooked skirt steak and raw spiralized zucchini can be stored in airtight containers for up to two days, but never combine the dressed noodles with the warm meat ahead of time unless you enjoy waterlogged vegetables. Reheat the protein gently in a skillet over low heat for two minutes, keeping the zucchini cold to preserve its snap when tossed together just before eating.
