Comments on: Szechuan Zucchini Noodles with Thai Ginger Steak

By: Elizabeth

Elizabeth — Sun, 24 Jul 2016 22:22:56 +0000

In step 5 — how much olive oil? Thanks!!!

By: Meaghan

Meaghan — Wed, 18 May 2016 16:43:00 +0000

In reply to Cheryl Kerzic. This is fantastic to hear, Cheryl. Thank you so much for your support. We're so happy that you are enjoying our recipes and that you're looking forward to the new cookbook! You and your family will LOVE it!

By: Cheryl Kerzic

Cheryl Kerzic — Tue, 17 May 2016 22:01:48 +0000

Ali, I made the Szechuan Zucchini Noodles with Thai Ginger skirt steak tonight. It was fabulous. I figured out that you add the Tahini to the rest of the marinade and put it on your noodles in the fry pan. I rate this a five star forsure. So far, I’ve made this one and spiralized a sweet potato, boiled it for 3 minutes and poured a black bean, kielbasa dish that I had left over and it too was awesome. I cannot wait to try all your other recipes, Have pre-ordered your next cook book and am anxiously awaiting its arrival in August. We have three daughters who are vegetarians, so am promoting your Inspiralizer and cookbook.

By: Ilona Edens

Ilona Edens — Wed, 30 Sep 2015 01:22:53 +0000

I am in love with your website. I’m pushing the idea to my family to buy me a copy of your book, I can’t imagine what goodies await in there!

I actually didn’t try this particular recipe but I did make something similar tonight and it was pretty darn close to this. The sauce was almost spot on to mine except I used natural peanut butter and added all spice to my sauce and no honey/extra chili! I used snow peas instead of edamame and added finely chopped kale to mine. Chicken and shiitake mushrooms instead of beef and the noodles were a combo of sweet potato and turnip and added raw carrot noodles on top, Your website is a plethora of amazing recipes. Hoping my family buys me this book!

This is amazing. My next venture will be

By: plasterer bristol

plasterer bristol — Wed, 23 Sep 2015 06:17:32 +0000

this sounds good. Something new to try as well. thanks for sharing this recipe.

Simon

By: Cheri

Cheri — Tue, 25 Aug 2015 13:32:36 +0000

In reply to Sheri. "As for the tahini, add it into the food processor and pulse until creamy. Set aside and reserve.Pour in the remaining dressing, toss to warm and then divide into bowls."

By: Szechuan Zucchini Noodles with Thai Ginger Steak | My Berry Cake

Szechuan Zucchini Noodles with Thai Ginger Steak | My Berry Cake — Sun, 23 Aug 2015 12:55:43 +0000

[…] Full Recipe Szechuan Zucchini Noodles with Thai Ginger Steak […]

By: Ali Maffucci

Ali Maffucci — Thu, 20 Aug 2015 21:41:48 +0000

In reply to Katie. You are so sweet, thank you kindly!!

By: Ali Maffucci

Ali Maffucci — Thu, 20 Aug 2015 21:40:49 +0000

In reply to Jessica Caneal. I use MyFitnessPal!

By: Jessica Caneal

Jessica Caneal — Thu, 20 Aug 2015 20:14:41 +0000

Can you also share what you use to add up your nutritional info? Thanks! I’m going to make this tonight with vegan beef (Gardein brand). Looks delicious!

By: Jessica Caneal

Jessica Caneal — Thu, 20 Aug 2015 20:06:10 +0000

Hi there,
Can you share how many calories the meat is so that we know the calorie count without the meat?
Thanks,

By: Katie

Katie — Thu, 20 Aug 2015 16:17:33 +0000

You are a legitimate dressing/sauce/marinade genius!!! All of your recipes are just beyond phenomenal, but any combination of your veggies and dressings are bound to be just as fantastic! Thank you, thank you, thank you!!

By: Karen

Karen — Thu, 20 Aug 2015 15:25:00 +0000

In reply to Ali Maffucci. still don't see what to do with the tahini?

By: Joan Schmidman

Joan Schmidman — Thu, 20 Aug 2015 15:11:40 +0000

In reply to Ali Maffucci. Chicken and broccoli skillet, for one, page 137. But there are others. Would be helpful to know for those of watching calories

By: BreAnna | Crafty Coin

BreAnna | Crafty Coin — Wed, 19 Aug 2015 19:37:03 +0000

Love love love all the ingredients used in this – especially considering I almost always have them on hand! I recently substituted peanut butter for tahini in some hummus I made to save money and it totally worked. I’m going to try it out in this recipe as well!

By: Ali Maffucci

Ali Maffucci — Wed, 19 Aug 2015 18:28:14 +0000

In reply to Joan Schmidman. Which recipe are you referring to?