This was originally supposed to be a basic noodle dish. Then I realised I have my spiraliser now I’m back home, so out went the noodles and in came the spiralised vegetables.
- 200g Beef Skirt
- 200g Butternut Squash (Spiralised)
- 100g Carrots (Spiralised)
- 100g Mushrooms
- 1 Red Onion
- 50ml Kikkoman Sauce Sauce
- 50ml Franks Red Hot Wings Sauce
If you don’t have a spiraliser you can use 100g of any long pasta/noodles
Start off by cutting the beef into very small strips and then leave to one side. Spiralise the vegetables and then chop the mushrooms and onions finely.
In a little bowl or cup mix together the soy and wing sauce. Next, stir fry the beef in a heavy bottomed pan for about 3 minutes on a high heat. Once browned leave to one side.
If you’re using pasta or noodles cook them at this point and then follow the instructions for the spiralised vegertables.
In the same pan, sautee the onion and mushrooms, once the onions are translucent add the spiralised vegetables. Cook for another 2 minutes and then as the beef and the sauce mixture. Cook for another 2 minutes, making sure that everything is well coated with the sauce.
Transfer to a bowl and dive in.