Zucchini spaghetti with goat cheese and steak strips

Name: Zucchini spaghetti with goat cheese and steak strips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Courgettes (about 900 g); 2 Onions; 1–2 Garlic cloves; 75 g dried tomatoes; 2 Rump steaks (approx. 230 g each); 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 125 g Fresh goat cheese

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 Courgettes (about 900 g)
2 Onions
1–2 Garlic cloves
75 g dried tomatoes
2 Rump steaks (approx. 230 g each)
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
125 g Fresh goat cheese

Directions

1
Wash and clean the zucchini, cut lengthwise into thin slices and cut the slices into long thin strips. Peel onions and garlic and chop finely. Finely dice the tomatoes.
2
Cut the meat into strips. Heat 3 tablespoons of oil in a large frying pan. Fry the zucchini, onions and garlic over medium heat for about 5 minutes, turning them over. Add tomatoes about 2 minutes before the end of the frying time, season to taste with salt and pepper.
3
In the meantime, heat 2 tablespoons of oil in a large pan and fry the meat for 2-3 minutes, turning it over at high heat. Season with salt and pepper. Arrange zucchini spaghetti and meat on a plate.
4
Spread cream cheese in flakes on top. Sprinkle with pepper.