Zucchini Pasta with Shredded Beef

Ingredients

• Zucchini1 count (200 g)
• Beef200 g
• Garlic1 clove (3 g)
• Bay Leaves1 count (1 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you can use beef tenderloin or shoulder clod. Depending on that choice, the cooking process will be different.

2. 2

   Step 2

   Cut the beef into small but long pieces. This will speed up the cooking process.

3. 3

   Step 3

   Put the beef in a pot and cover with water. Add garlic, a bay leaf and salt. You can add cilantro or parsley leaves too.

4. 4

   Step 4

   Cook in a pressure cooker for about 20 minutes. If you use a common pot, the cooking time will be longer.

5. 5

   Step 5

   After that time, check that the beef is tender by sticking a fork. Remove and set aside.

6. 6

   Step 6

   While it's still hot, shred the beef using a fork.

7. 7

   Step 7

   At the same time, cut off the ends of the zucchini and throw away. Then cut into long and thin strips or use a food spiralizer.

8. 8

   Step 8

   Heat a pan over high heat. Once heated, add the remaining oil with the zucchini, salt and pepper.

9. 9

   Step 9

   Stir and cook for 2 minutes. Then cover, let cook for 3-5 more minutes and stir from time to time. Turn off.

10. 10

    Step 10

    Add the shredded beef with the garlic and let cook for some minutes. Turn off.

11. 11

    Step 11

    Serve the zucchini pasta with shredded beef on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Zucchini Pasta with Shredded Beef can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.