​One Pot Teriyaki Beef Zoodles

Any recipe with "One Pot" in the name will get my attention! This one turned out amazing and was super quick to make. I thought the directions were a little confusing, so I ended up just skipping over step 3 and added the zoodles to the pan at the end like it says to do in step 6. I also did not use any arrowroot starch or added water. If you want to thicken up your sauce some though, then definitely add the arrowroot starch. Also, most grocery stores these days sell already spillarized noodles if you don't have your own spiralizer or don't feel like spiralizing your own zoodles. I used my Veggetti (I found this for pretty cheap at my local grocery store a while back), which makes zucchini noddles extremely fast and is super easy to use. This meal turned out pretty sweet and absolutely delicious! If you are in search for a one pot and easy recipe to make then this is one for you.

One Pot Teriyaki Beef Zoodles
Ingredients:
Sauce:

• 1/3 cup coconut aminos 
• 4 tablespoons honey
• 4 tablespoons rice wine vinegar
• 2 garlic cloves, minced
• 1/2 teaspoon grated ginger
• 2 tablespoons arrowroot starch (I skipped this)
• 2 tablespoons water, plus more as needed (to thin out sauce)

For the zoodles:

• 2 tablespoons olive or coconut oil 
• 8 ounces flank steak, sliced against the grain into 1/4-inch thick slices (I used about 2lb)
• 1 teaspoon sesame oil
• Salt and black pepper, to taste
• 1/2 cup pineapple chunks 
• 4-5 medium zucchinis, cut into noodles using a spiralizer or a vegetable peeler (blotting with a paper towel helps to absorb excess moisture)
• Salt, black pepper and red chili flakes to taste

Directions:

1. For the sauce: Combine all the ingredients (except for the water) for the sauce into a medium bowl.
2. In a separate large bowl, combine steak with salt, pepper, sesame oil and drizzle 1-2 tablespoons of sauce over top. Allow to marinate for 30 minutes.
3. For the zoodles: In a large bowl, combine steak with salt, pepper, sesame oil and arrowroot starch. Allow to marinate for 30 minutes.
4. Heat cooking oil in a large skillet on medium high heat until pan starts to get smoky. Add beef and allow to sear and brown on all sides, about 1-2 minutes. Transfer onto a plate.
5. Return pan to heat. Heat another 1 tablespoon of oil, add pineapples and cook until caramelized, around 2-3 minutes. Stir the beef and sauce, coating all the ingredients. Turn heat to high and allow sauce to bubble and thicken up. Add reserved water, little by little, as needed to thin out the sauce.
6. *If cooking the zucchini noodles, add into pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
7. Serve immediately and garnish with green onions and sesame seeds if desired.

​Original recipe found here