Sauteed steak and zucchini with noodles

Tote along for lunch or enjoy with a cool refreshing dinner.

3 servings / 25 min

Prep 10 min / Cook 15 min

Here is a twist on a salad that is perfect to tote along for lunch or enjoy with a cool refreshing dinner. You can use soba noodles in place of the fettuccine noodles; you will find them in the produce aisle of the grocery store.

  • 1 zucchini, thinly sliced
  • 1 striploin steak, about 300 g, visible fat trimmed and thinly sliced
  • 1/3 cup (75 mL) natural (or unseasoned )rice vinegar
  • 1 tbsp (15 mL) sodium reduced soy sauce
  • 3 cloves garlic, minced
  • 1 tsp (5 mL) sesame oil
  • 1 tsp (5 mL) sesame seeds
  • 4 oz (125 g) whole wheat fettuccine
  • 2 tbsp (25 mL) chopped fresh basil and cilantro
  • 1/4 tsp (1 mL) sriracha or hot pepper sauce (optional)
  1. Place zucchini in shallow bowl and steak in another.
  2. Whisk together vinegar, soy sauce, garlic and sesame oil. Toss zucchini with 2 tbsp (25 mL) of the mixture and steak with 3 tbsp (45 mL) of the mixture. Whisk sriracha into remaining vinegar mixture and set aside.
  3. In a pot of boiling water cook spaghetti for about 9 minutes or until al dente. Drain and rinse well with cold water. Place in a bowl with remaining vinegar mixture, basil, cilantro and sesame seeds; set aside.
    In a nonstick skillet heat over medium high heat and saute zucchini for about 3 minutes or until starting to become golden. Add to spaghetti.
  4. Add steak to skillet and saute for about 3 minutes or until browned and hint of pink still remains inside. Add to spaghetti and toss to combine.
Nutritional info per serving (1 of 3)
  • Calories 294
  • Protein 26 g
  • Total Fat 8 g
    Saturated Fat 3 g
    Cholesterol 44 mg
  • Carbohydrates 30 g
    Fibre 4 g
    Total sugars 1 g
    Added sugars 0 g
  • Sodium 218 mg
  • Potassium 281 mg

    Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2015.