Cream Beef Strips with Zoodles

With a peeler, peel zucchinis and carrot thinly down to the core and place the zucchini and carrot peels in a bowl. Finely dice the cores.

• 2 Zucchinis (~ 15.5 oz)
• 1 Carrot (~ 3.4 oz)

Cut the green onions into rings. Clean and slice the mushrooms.

• 2 Green onions (~ 2.5 oz)
• 3.5 oz Mushrooms

Cut the meat into thin strips.

• 7.1 oz Sirloin steak

Heat the canola oil in a non-stick frying pan over high heat. Fry the beef until golden brown. Remove from the pan and set aside.

• 1 tsp Canola oil

Heat the canola oil in the pan. Fry the green onions, carrots, zucchini, and mushrooms until the green onions turn translucent.

• 1 tsp Canola oil

Mix the starch with cold water.

• 2 tsp Cornstarch
• 2 Tbsp Water

Stir in the vegetable broth, sour cream, rosemary, mustard, and bring to a boil. Add the starch-water mix and let simmer until creamy.

• 2⁄3 cup Vegetable broth
• ½ cup Sour cream, light
• ½ tsp Yellow mustard
• 1 tsp Rosemary leaves, dried

Add the beef strips and zoodles to the pan, turn off the heat and warm with the residual heat.

Season with salt and pepper, give it a good stir and serve.

• Salt
• Black pepper

Enjoy your meal!