California Bounty Beef And Vegetable Noodles

• 1/2 pound beef sirloin steak
• 1/2 teaspoon garlic salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons olive oil, divided
• 2 Mexican squash
• 1/3 large carrot
• 2 radishes
• 1/2 avocado, diced
• 1/2 cup grape tomatoes, halved
• 1/4 cup chopped cilantro
• 1/2 cup sour cream (optional)
• 1 tablespoon sriracha sauce (optional)

1. Season steak with garlic salt and black pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add steak; cook until browned, 4 to 5 minutes per side. Transfer steak to a cutting board and let rest, about 5 minutes. Slice into thin strips.
3. Cut Mexican squash, carrot, and radishes into noodles using a spiralizer.
4. Heat remaining 2 tablespoons oil in the skillet over medium heat. Add carrot noodles; cook and stir until lightly browned, about 3 minutes. Add squash noodles; cook, stirring constantly, until tender, about 5 minutes.
5. Divide carrot and squash noodle mixture between 2 serving plates. Top with sliced steak. Garnish with radish noodles, avocado, grape tomatoes, and cilantro.
6. Whisk sour cream and sriracha sauce together in a small bowl. Drizzle over serving plates.

beef sirloin steak, garlic salt, freshly ground black pepper, olive oil, squash, carrot, radishes, avocado, grape tomatoes, cilantro, sour cream, sriracha sauce

Taken from www.allrecipes.com/recipe/255076/california-bounty-beef-and-vegetable-noodles/ (may not work)