Sauteed Steak and Zucchini with Noodles

Sauteed Steak and Zucchini with Noodles

Health Rating
Prep Cook Ready in Servings
10 min 15 min 25 min 3


1 tbsp Basil, fresh (chopped)
1 tbsp Cilantro (coriander) (chopped)
3 clove(s) Garlic (minced)
300 gm New York striploin, steak (visible fat trimmed and thinly sliced)
1/3 cup Rice vinegar
1 tsp Sesame oil
1 tsp Sesame seeds
1 tbsp Soy sauce, low sodium
1/4 tsp Sriracha (optional)
114 gm Pasta, fettuccine, whole-wheat, dry
1 medium Zucchini (thinly sliced)


Place zucchini in shallow bowl and steak in another.

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.

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.

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.

Nutrition Facts

Per Portion

Calories 329
Calories from fat 84
Calories from saturated fat 29.1
Total Fat 9.3 g
Saturated Fat 3.2 g
Trans Fat 0.2 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 4.1 g
Cholesterol 50 mg
Sodium 282 mg
Potassium 629 mg
Total Carbohydrate 32 g
Dietary Fiber 3.9 g
Sugars 1.9 g
Protein 28.9 g

Dietary servings

Per Portion

Grain 1.4
Meat 1.3
Vegetables 1.0

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada