Sauteed steak and zucchini with noodles

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

by Emily Richards PH Ec.
294 cal Serves 3
Prep time 0h 10m
Cook time 0h 15m
Total time 0h 25m
generic kitchen utensils



  1. Step 1

    Place zucchini in shallow bowl and steak in another.
  2. Step 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. Step 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. Step 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.


  • You can use soba noodles in place of the fettuccine noodles; you will find them in the produce aisle of the grocery store.

Nutritional information

Per serving (1 of 3)

26 g
218 mg
281 mg
Total fat
8 g
Saturated fat
3 g
44 mg
30 g
4 g
1 g
Added sugars
0 g

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