A “healthy makeover” of a Chinese classic and easy dinner idea! You know the beef and broccoli you can get at Chinese restaurants? Well, this is my version, only I didn’t have any broccoli so I subbed zucchini as “noodles” and served it over quinoa because my hubby wanted extra carbs for leg day in the morning. But anyway, this was so good and so easy! The cut of meat I used wasn’t the most expensive cut so I knew I had to do something that would tenderize it. This was a winner right here! Tender beef in a healthy sauce! (Not a high fat sauce like you would get in Chinese takeout.) Try it and you will never want/need the restaurant version again!

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1⃣In a ziplock combine:
🔹1lb sirloin petite steak, thinly sliced against the grain (I slice mine when it is still partly frozen, it’s really easy to get thin slices this way)
🔹1T ginger
🔹1T garlic
🔹1/4c soy sauce
🔹1/4c olive oil
🔹1t crushed red pepper
🔹Zest of 1 lime
🔹Juice of 1/2 lime
2⃣Place ziplock in fridge to marinate at least 30 min

1⃣Julienne:
🔹3 medium zucchini (I used 2 green and 1 yellow)
🔹1 onion
2⃣Place in large pan with:
🔹1c beef stock
🔹garlic and herb seasoning
🔹cajun seasoning
3⃣Bring to boil and cook until zucchini is noodle-like tenderness
4⃣Remove zucchini/onions with slotted spoon, leaving broth. Add in:
🔹marinated meat
🔹1/2c dry red wine
5⃣Simmer until meat is fully cooked through
5⃣Put zucchini/onion back in and scoop 1/2c to 1c (as desired) to mixture to slightly thicken
6⃣Serve over beefy quinoa (recipe below)

Beefy Quinoa
1⃣Scoop out 1c “juice” from beef and zucchini and put it in a medium sauce pan. Add 1c water to sauce pan as well and bring to a boil
2⃣Pour in 1c quinoa and bring back to boil then reduce to a simmer. Cover and cook until all liquid is absorbed (10-12min)
3⃣Remove from heat, fluff with fork, cover and let sit for an additional 10 min

Zucchini “Noodles”

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Beef in broth

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