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Heyyyy!  It's summer and I am hungry for cold noodle bowls!  I can't stop thinking about Vietnamese spring rolls and how to make those happen without the carby noodles.  So I was thinking, why not use zoodles, amirite?  Well, technically I didn't use zucchini, I actually used cucumber, so it would be cuoodles, but that's just weird.

Anyway, this has very quickly become one of my new favorite dishes.  I love the cucumber noodles because they hold up really nice to the spiralizer (or vegetti, which I use) and they don't get super watery!  Of course, I don't cook them either, they just sit and act as a nice, crunchy base that I overlay with loads of awesome toppings.  The best part is, this dish is so versatile that you really can use whatever meats/veggies/extras you choose!

For the recipe I'm sharing today, I took some sirloin steaks and cut them into strips, against the grain.  Then I did a nice asian marinade with tamari and let them soak in all the umami goodness.  Once those were cooked and liberally dusted with sesame seeds, I picked my favorite toppings, which included roasted broccoli, red peppers, a sprinkling of green onion, a soft boiled egg, cilantro and crunchy cashews!  Cold veggies + yummy cooked meat (and an egg!) = summer goodness.  I like to top mine with a sugar-free version of Vietnamese spring roll dipping sauce, but that part is up to you! 

Have I mentioned that I think you're going to love this!?  

LOW CARB TERIYAKI BEEF BOWL - Yield 4 servings

INGREDIENTS

  • 1 pound sirloin steak
  • 1 tbsp sesame seeds
  • 3 tbsp extra virgin olive oil
  • 2 tbsp tamari (gluten-free soy sauce)
  • 2 tsp sugar substitute (I use Swerve)
  • 3 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 eggs
  • 1 whole cucumber, skin-on, spiralized (I use english seedless cucumbers)
  • 1/4 red bell pepper, cut in strips
  • 1 cup broccoli florets 
  • 1 tbsp chopped green onion
  • 2 tbsp chopped cilantro
  • 2 tbsp cashews
  • salt and pepper to taste

PREPARATION

-For the steak, cut pieces against the grain in 1/2 inch strips.  Place in bowl with 1 tbsp rice vinegar, 2 tbsp tamari, 1 tbsp extra virgin olive oil and 1 tsp sugar substitute. Stir to coat all pieces and refrigerate for at least 1 hour.

-Preheat the oven to 400 degrees. To prepare the broccoli (I do this once every few days to have on hand) cut and wash the florets and place on a lined baking sheet.  Drizzle with 1 tbsp extra virgin olive oil.  Sprinkle liberally with salt and pepper.  Bake for 15 minutes, or until edges start to get brown and crispy.  Allow to cool.  This will keep for a few days in a sealed container in the refrigerator if you want to make extras for later.

-Once steak is done marinating,  drizzle a grill pan or skillet (I like a grill pan because it shows the nice grill marks) with 1 tbsp extra virgin olive oil over medium heat.  Add in the steak and cook for 3 minutes on each side, until meat is cooked through to your liking.  Sprinkle generously with sesame seeds and set aside.

-Use a spiralizer to create cucumber noodles.  Place in a large bowl and add 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp sugar substitute and a pinch of salt to the cucumber noodles.  Stir to combine.  Drain off any excess liquid, and portion the noodles into four large bowls.

-Just before you are ready to put the bowl together, bring a pot of water to a rolling boil. Turn the heat down to a simmer and gently place eggs in the pot.  Allow to cook for 6 minutes and remove from water.  Rinse eggs with cold water and carefully peel.  Slice in half lengthwise.

Place toppings over the cucumber noodles, adding steak, chopped cilantro, red pepper, green onion, broccoli, soft boiled egg and cashews (and anything else you like!). If you like heat, add a little sriracha or chili paste to the top. Serve and enjoy!

Nutritional Information Per Serving: 483 calories, 32 grams fat, 11.7 grams carbohydrate, 2.1 grams dietary fiber, 9.6 grams net carbohydrate, 40.7 grams protein.

 

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