Carrot & Zucchini Noodles with Beef Carrot & Zucchini Noodles with Beef

Photography: Roger Proulx | Food Styling: Michelle Diamond

  • Total time 25 minutes
  • Portion size 4 servings



Sprinkle steaks with steak spice to taste. In skillet over medium-high heat, cook steaks in oil until browned. Top each steak with 1⁄2 tbsp butter. Remove from skillet and set aside to rest.

In another skillet over medium heat, cook zucchini and carrots in a dash of lemon oil, stirring gently, until warmed through, 1 to 3 minutes. Season with salt and pepper; remove from heat.

In small bowl, combine yogurt, mayon- naise, horseradish and dill; season with more salt and pepper.

Slice steaks into strips. Divide zucchini and carrot mixture among plates. Top with steak and horseradish-dill sauce.

Test Kitchen Tip: Make your own steak spice by combining a few teaspoons of coriander seeds, black peppercorns, dill seeds, kosher salt, paprika, hot pepper flakes and garlic powder in a spice grinder.

Nutritional facts PER SERVING: about

  • Fibre 4 g
  • Sodium 400 mg
  • Protein 18 g
  • Calories 230
  • Total fat 12 g
  • Cholesterol 45 mg
  • Saturated fat 4 g
  • Total carbohydrate 13 g
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Lunch & Dinner

Carrot & Zucchini Noodles with Beef