Garlic Butter Steak Bites With Lemon Zucchini Noodles
Tips from the source: You can also use tenderloin, rib eye, flank or strip steak if you like. Zucchini tends to render a lot of water when cooking, so you can sprinkle with salt after spiralizing and allow to sit for a couple of minutes to draw off excess water; rinse well to get rid of the salt and drain thoroughly in a colander before cooking. Instead of broth, you can enrich the dish with dry white wine.
Ingredients
| 1 1/4 lbs (450g) | sirloin steak, cut into small cubes | |
| 4 medium | zucchini, spiralized (or a pack of store-bought zucchini noodles) | |
| 1 tablespoon | 15 ml | olive oil |
| 3 tablespoons | 45 ml | butter, divided |
| 2 teaspoons | 10 ml | minced garlic |
| 1/4 cup (60ml) | beef or vegetable broth | |
| 1 tablespoon | 15 ml | minced parsley |
| 1 teaspoon | 5 ml | fresh thyme leaves |
| 1/2 teaspoon | 2.5 ml | red chili pepper flakes (optional) |
| 1 | lemon | |
| 1/4 cup | 60 ml | low-sodium soy sauce (or coconut aminos for paleo and gluten-free) |
| 1 tablespoon | 15 ml | olive oil |
| 1 tablespoon | 15 ml | hot sauce (e.g. Sriracha) |
| — | fresh cracked black pepper, to taste |
Instructions
- Spiralize the zucchini into noodles. If they release a lot of water, sprinkle with salt after spiralizing, let sit a couple of minutes, rinse well and drain thoroughly in a colander before cooking.
- Cut the sirloin steak into small cubes.
- Heat 1 tablespoon olive oil in a skillet and sear the steak bites with the minced garlic and about 1 tablespoon of the butter until browned. Season with soy sauce, hot sauce, thyme, red chili pepper flakes and fresh cracked black pepper, and add the beef or vegetable broth (or dry white wine). Finish with the juice of 1/2 lemon and remove the steak bites.
- In the same skillet, add the remaining butter and 1 tablespoon olive oil and toss the zucchini noodles briefly. Season with the juice of 1/2 lemon and the minced parsley.
- Return the steak bites to the pan, toss with the noodles and serve.