Makes 4 servings
SERVING SIZE: 1½ cups stir-fry mixture and ¼ avocado
PER SERVING: Calories 370; Total Fat 24 g (Sat Fat 4 g, Mono Fat 14 g, Poly Fat 4 g); Protein 29 g; Carb 13 g; Fiber 5 g; Cholesterol 75 mg; Sodium 760 mg; Total Sugar 5 g (Added Sugar 0 g)
EXCELLENT SOURCE OF: fiber, folate, niacin, phosphorous, potassium, protein, selenium, vitamin B6, vitamin B12, vitamin C, zinc
GOOD SOURCE OF: copper, iron, magnesium, manganese, molybdenum, pantothenic acid, riboflavin, thiamine, vitamin A
One of the stalwart restaurants in my neighborhood, Flor de Mayo, has been in business for over thirty years and I have been eating there regularly for nearly that long. They rightfully call themselves “a pioneer in Chino-Latino cuisine,” serving a wonderful fusion of Chinese and Peruvian dishes. Although my family and I usually opt for the healthier choices on their menu, one of the dishes we love is Tallarin Saltado, a savory stir-fry of steak, onions, tomatoes, and spaghetti in a beefy, soy, and vinegar–spiked sauce. Craving it one evening, I decided to spin those flavors in a healthier direction—using lean sirloin and zucchini noodles—and the result is this fast and supremely scrumptious skillet dinner. I will still be a loyal Flor de Mayo customer, but I’ll be sticking to my take on this particular dish, and I think you will be stuck on it, too.
1¼ pounds boneless sirloin steak, trimmed and sliced thinly against the grain
½ teaspoon salt, divided, plus more to taste
¼ teaspoon freshly ground black pepper
¼ teaspoon granulated garlic
1 teaspoon cornstarch
½ cup low-sodium beef broth
3 tablespoons canola or other neutral-tasting oil, divided
1 small red onion, sliced into ½-inch-thick wedges
2 garlic cloves, thinly sliced
1 serrano or jalapeño pepper, seeded and thinly sliced lengthwise
3 plum tomatoes, sliced into ½-inch-thick wedges
5 cups zucchini noodles (14 ounces), store-bought or spiralized from 2 medium-size zucchini
2 tablespoons reduced-sodium soy sauce
3 tablespoons red wine vinegar
½ cup fresh cilantro leaves
1 ripe avocado, pitted, peeled, and sliced
1. Toss the meat with ¼ teaspoon each of the salt, black pepper, and granulated garlic. Whisk the cornstarch into the beef broth in a small pitcher or bowl until the cornstarch is dissolved.
2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add half of the meat to the skillet, increase the heat to high and cook, stirring once or twice, until the meat is nicely browned, 1½ to 2 minutes. Transfer the meat to a plate. Repeat with another tablespoon of the oil and the remaining meat, transferring it to the plate.
3. Add the remaining tablespoon of oil to the skillet. Add the onion, garlic, and serrano pepper and cook over high heat for 30 seconds. Then, add the tomatoes and zucchini noodles and cook, stirring frequently, until the vegetables soften slightly but are still quite firm, 1 minute more. Add the soy sauce, vinegar, and the cornstarch mixture and cook, stirring frequently, until the broth has thickened and the zucchini noodles are firm-tender, about 2 minutes more. Return the beef with any accumulated juices to the skillet and toss to combine.
4. Serve the stir-fry topped with a heap of the cilantro leaves and sliced avocado alongside.