Roast Beef Hash with Squash and Zucchini Noodles (Serves 1-2)
Zucchini noodles have been making an appearance in Paleo recipes ever since NomNom Paleo told us how much she loved her new julienne peeler a little over a month ago. My first was Scallops with Zucchini Noodles. Now I want to tell you about Roast Beef Hash with Squash and Zucchini Noodles.
Prep Time and Cook Time: 15-20 minutes
Leftover roast beef (enough for one or two servings)
1-2 yellow squash
1 sweet yellow onion
Directions: Hold zucchini down on a cutting board. Use julienne peeler to create noodles by dragging the peeler along the body of the zucchini from top to bottom repeatedly. Cut the bottom layer into “noodles” with a knife if you hate to waste zucchini like me. (You can just discard the bottom layer if you are satisfied with the volume of julienne noodles). Do the same thing with a yellow squash. Since squash tend to be smaller, you may need to julienne two to achieve similar volume. Add one or two tablespoons of oil to a wok over medium to high heat. Finely chop onion and add a big handful to hot oil in wok and cook 3-4 minutes, stirring occasionally. Add squash and zucchini noodles. Season with salt, garlic powder, and black pepper. Add a splash of water if the wok seems too dry. Pull roast beef leftovers into bite-sized pieces with two forks. Add one cup of roast beef for each person to wok. Stir mixture, cover wok, and let cook for about 5 minutes over medium heat to let everything heat and cook through. Transfer everything to a plate and enjoy!
Notes: I made noodles of a bunch of zucchini and squash all at once and kept them in an airtight container in the refrigerator. I took several days to cook my noodles and did not notice any loss of quality between day one and day four or five when I finished the batch.
I prepare grass fed beef roasts in the slow cooker regularly to keep myself supplied with roast beef leftovers. My last report was Slow Cooker Shoulder Roast with Yucca, Brussels Sprouts, and Carrot.
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