Ingredients

• 8 ounces flank steaks, sliced against the grain into 1/4-inch thick slices
• 2 teaspoons cornstarch
• 1 teaspoon sesame oil
• salt and black pepper, to taste
• 2/3 cup water
• 1/3 cup low sodium soy sauce
• 1/3 cup hoisin sauce
• 1/3 cup Thai sweet chili sauce
• 2 garlic cloves, minced
• 1/2 teaspoon grated ginger
• 2 tablespoons cornstarch
• 1/2 cup pineapple chunk
• 1/4 cup thinly sliced carrot
• 4 medium zucchini, cut into noodles
• green onion, sliced thinly
• sesame seeds

Instructions

1. In a large bowl, combine steak with salt, pepper, sesame oil and cornstarch. Allow to marinate for 30 minutes.

2. In a medium bowl, whisk together all the ingredients for the sauce and set aside.

3. Heat 1 tablespoon of cooking oil in a large skillet / saute pan on medium high heat until pan starts to get smoky. Add beef and allow to sear and cook until brown on all sides, about 1-2 minutes. Transfer onto a plate.

4. Return pan to heat. Add pineapples and cook until slightly browned and softened, around 5 minutes, Toss in carrots and beef then give the sauce a good stir then pour into pan, coating the ingredients on all sides.

5. *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.

6. Serve immediately and garnish with green onions and sesame seeds if desired.

7. Notes.

8. *do not overcook for longer than 2 minutes or else noodles will get too soft and mushy. You can also serve the beef over raw zucchini noodles if desired.