I was pretty on the fence when trying this recipe. I had never had zucchini
noodles before. I know that probably sounds crazy, but I’ve always been a “give
me all the pasta” kind of girl. But this recipe was better than I could’ve
imagined! Easy to make and filled me up fast with barely any carbs. Can’t beat
that!
Ingredient
1 - 1.5 lbs sirloin steak cut into small cubes
4 medium zucchini, spiraled (or a 24 oz bag of store-bought zucchini noodles)
1 tablespoon olive oil
3 tablespoons butter, divided
2 teaspoons minced garlic
1/4 cup beef, chicken or vegetable broth
1 tablespoon minced parsley
1 teaspoon fresh thyme leaves
1/2 teaspoon red chili pepper flakes, optional
Juice of 1/2 lemon (or ¼ cup)
Marinade:
1/4 cup soy sauce
1 tablespoon olive oil
1 tablespoon hot sauce (I used Sriracha)
Fresh cracked black pepper, to taste
Juice of 1/2 lemon
Instructions
In a ziploc baggie, combine the ingredients for the steak marinade (soy
sauce, olive oil, hot sauce, pepper, and lemon juice) and add the steak bites.
Mix well and marinate for 15 to 20 minutes minimum, while preparing the other
ingredients. I let this marinade for an hour, flipping halfway through.
Heat the olive oil in a large skillet over high heat. Drain steak bites
from the marinade. Keep the remaining marinade for later. Place the steak bites in the skillet in a
single layer. Do not overcrowd the
skillet or meat will steam, so you may have to work in batches depending on the
size of your skillet. Cook steak bites for 3-4 minutes, stirring occasionally until
steak bites are golden brown. Repeat with remaining steak bites if needed.
Once all the steak bites are golden brown, add 2 tablespoons butter and
garlic to the skillet; cook for 1-2 minutes, stirring to coat the meat in the
sauce. Remove the steak bites to a shallow plate and set aside, leaving the juice
in the pan.
Add 1 tbsp butter, lemon juice, red pepper flakes, beef broth, and
remaining marinade juices. Bring to a simmer and allow to reduce for 2-3
minutes, stirring regularly.
If you spiral your own zucchini: add the noodles and toss for two to
three minutes to cook it up. Stir in the fresh parsley and thyme, then allow
the cooking juices to reduce for one minute if the zucchini noodles render too
much water. If you use a steam and serve bag like I did, cook the zucchini as
directed then drain. Add zucchini and coat in the sauce. Push the zucchini
noodles on the side, add the steak bites back to the pan and reheat for another
minute while mixing. Serve immediately your garlic butter steak bites and
zucchini noodles. Enjoy!
Note: I didn’t have any parsley. And my thyme was the dried kind in a
shaker, not fresh. I did add a couple extra shakes of red pepper flakes.
