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Garlic & Lemon Seared Steak Bites with Zucchini Noodles .

  • 118 ml
    chicken or vegetable broth
  • 3 cloves
  • ½
  • 0.34 kg
    striploin (New York strip) steak
  • 2 medium
    zucchini squash
    black pepper
    butter, unsalted
    crushed red pepper
    extra virgin olive oil
    parsley flakes
    tamari soy sauce
  • 1
    Wash and dry lemon; zest and juice into a medium bowl.
    ½ lemon
  • 2
    Peel and mince garlic; add to the bowl with the lemon.
    3 cloves garlic
  • 3
    Add broth, soy sauce, and spices to the bowl; whisk to combine the sauce and set aside.
    118 ml (½ cup) chicken or vegetable broth
    3 tbsp tamari soy sauce
    1 tsp parsley flakes
    ¼ tsp black pepper
    1 pinch crushed red pepper
  • 4
    Preheat a skillet over medium-high heat.
  • 5
    While the skillet heats up, pat the steak dry with paper towels, then cut into 1-inch cubes.
    ⅓ kg striploin (New York strip) steak
  • 6
    Once the skillet is hot, add oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 7
    Add steak and cook, stirring occasionally, until desired doneness, 3-4 minutes for medium. Transfer to a plate and set aside.
  • 8
    Meanwhile, wash zucchini, trim ends, and use a julienne (or regular) peeler to make noodles. Use a paper towel or a clean cloth to squeeze excess moisture out of the zucchini noodles.
    2 medium zucchini squash
  • 9
    Add sauce to the skillet and whisk. Cook, stirring frequently, until the mixture is reduced by about half, 3-4 minutes.
  • 10
    Stir in butter and, once melted, add zucchini noodles. Cook, stirring constantly, until just tender, 2-3 minutes. Use tongs to remove from skillet and portion onto plates, leaving the excess sauce in the pan.
    2 tbsp butter, unsalted
  • 11
    Return steak to the skillet and toss to coat in the sauce.
  • 12
    To serve, transfer steak to plates with the noodles and top with any remaining sauce. Enjoy!