One Pan Mongolian Beef Zoodles - cooking recipe

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
Sauce
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
Optional Garnish
green onion, sliced thinly
sesame seeds

Preparation

In a large bowl, combine steak with salt, pepper, sesame oil and cornstarch. Allow to marinate for 30 minutes.
In a medium bowl, whisk together all the ingredients for the sauce and set aside.
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.
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.
*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.
Serve immediately and garnish with green onions and sesame seeds if desired.
Notes.
*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.