Low Carb Asian Style Bowl

"The beach is the place to settle up!" they say so nicely. And with the spring-like 7 degrees Celsius here in Munich, after the minus degrees, a summer thought can come to mind.
Back or forth a Low Carb dish for a change doesn't do you bad. Especially in the evening it is advisable to do without carbohydrates in the form of noodles, bread & Co. if you want to lose some weight. By the way, vegetables also contain carbohydrates, so you don't have to do without them in this sense.

Ingredients (for 3-4 pers.)
2-4 courgettes
2 beef fillet pieces (entrecôte or fillet) each 2 cm thick (approx. 300 gr)
1 tbsp rapeseed oil for browning
1 bunch fresh coriander
2 spring onions
3 limes
2 chili
1 small ginger root
4 cloves garlic
1 tbsp olive oil
4 tsp sesame oil
2 hands full of baby spinach
salt e.g. Maris algae sea salt magic
pepper
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Preparation

1. Twist the courgettes for example with the Lurch to Zoodles twist or who has no desire to clean the device afterwards - as we do - with a peeler so the "Zucchini Tagliatelle" emerge.
2. Grate 1 chili & small ginger root on a large wooden board. Press 2 garlic cloves and put them on the board as well. Put olive oil over it & halve 1 lime and press the juice over it. Mix everything with half the lime.
3. Remove the individual leaves from the Pak Choi and clean them under running water.
4. Heat a pan with some rapeseed oil and 1 pressed garlic cloves and add Pak Choi. Add 1/2 cup of water and simmer for about 2 minutes. Remove the Pak Choi and set aside.
5. Fry the zoodles in the same pan for 2-3 minutes.
6. Make two bowls available. Wash the spring onions and cut them into thin slices. Now spread spring onions, finely chopped chilli, pressed garlic clove, sesame oil & juice 1 lime on each of the two bowls. Put the zoodles in the bowls and stir with the chopsticks.
7. In a pan, fry the fillet of beef for about 2 minutes from each side until hot & place on the wooden board with the chilli-ginger-garlic-lime-oil-sugo. Cut into fine slices, mix something with the sauce & serve on the wooden board or pour into the bowl. Decorate with some chopped coriander and season with Maris Algen Meersalz Zauber.
8. Everyone can now take as many strips of fillet of beef as he wants. Vegans or vegetarians can mix the steamed spinach or fried tofu with their noodles. Bon Epi-tit <3