Miso-Ginger-Soy Marinated Beef

MISO-GINGER-SOY

MARINATED BEEF

OVER ZOODLES

Variations:

Use commercially prepared chopped garlic from a jar instead of fresh garlic cloves.
Include any other vegetables desired in stir fry.
This recipe calls for prepared miso broth, but miso paste and more liquid can be used for marinade.

Ingredients:

3 thin-sliced chuck steak fillets, sliced into thin strips to stir fry
3 small zucchini, spiralized into noodles
3 tbsp. prepared miso broth
2 tbsp. tamari (low-sodium soy sauce)
1 tbsp. rice vinegar
2 tbsp. olive oil
2 tbsp. ginger frozen when fresh, finely grated (best way to grate ginger!!!)
1 tbsp. garlic, finely chopped
1 shallot, thinly sliced
12 baby carrots, thinly sliced lengthwise
½ cup cherry tomatoes, quartered
¼ cup sesame seeds, toasted

Preparation:

Mix miso broth, tamari, rice vinegar, 2 tbsp. olive oil, and ginger in bowl and add beef strips to marinate while preparing the other ingredients, about 40 minutes.
Slice shallots and carrots, chop garlic, and quarter tomatoes
Spiralize zucchini.
Toast sesame seeds.
Sauté vegetables with half of marinade in a shallow pan till soft and tinged golden brown, about 8 minutes. Remove to a bowl.
Pour beef strips with remaining marinade into sauté pan and stir fry about 7 minutes.
Steam spiralized zucchini for 8 minutes, until tender.
Add vegetables to beef strips and gently mix together over medium high heat.
Serve vegetable/beef mixture over zucchini noodles, topped with toasted sesame seed.

Vegetables should be sautéed starting with the ones that need the most cooking. Toss each vegetable group for a few minutes on medium-high heat until you can smell them; then add the next group.