INGREDIENTS LIST
- 1 lb sirloin steak cut into small cubes
- 4 medium zucchini, spiralized (or a pack of store-bought Zucchini Noodles)
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 2 teaspoons minced garlic
- 1/4 cup beef or vegetable broth or white wine
- 1 tablespoon minced parsley
- 1 teaspoon fresh thyme leaves
- Juice of 1/2 lemon
MARINADE
- 1/4 cup soy sauce (or coconut amino for paleo)
- 1 tablespoon olive oil
- 1 tablespoon hot sauce (we used Sriracha)
- Fresh cracked black pepper, to taste
- Juice of 1/2 lemon
INSTRUCTIONS
1. In a mixing bowl, combine the ingredients for the 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.
2. Heat the olive oil in a large skillet over high heat. Drain steak from the marinade. Keep the remaining marinade for later.
4. Add 2 tablespoons butter and garlic to the skillet; cook for 1-2 minutes, stirring to coat the meat in the sauce. Remove to a shallow plate and set aside.
5. In the same skillet, add 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.
6. Add the zucchini 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 renders too much water. Push the zucchini noodles on the side, add the steak bites back to the pan and reheat for another minute. Serve immediately. Enjoy!
Notes:
- 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 take off excess water. Rinse well to get rid of salt and drain thoroughly in a colander before cooking.
- Instead of broth, you can enrich the dish with dry white wine.
