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Garlic & Lemon Seared Steak Bites with Zucchini Noodles .

  • 237 ml
    chicken or vegetable broth
  • 6 cloves
    garlic
  • 1
    lemon
  • 0.68 kg
    striploin (New York strip) steak
  • 4 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.
    1 lemon
  • 2
    Peel and mince garlic; add to the bowl with the lemon.
    6 cloves garlic
  • 3
    Add broth, soy sauce, and spices to the bowl; whisk to combine the sauce and set aside.
    237 ml chicken or vegetable broth
    ⅓ cup tamari soy sauce
    2 tsp parsley flakes
    ½ tsp black pepper
    ⅛ tsp crushed red pepper
  • 4
    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.
    4 medium zucchini squash
  • 5
    Preheat a large skillet over medium-high heat.
  • 6
    While the skillet heats up, pat the steak dry with paper towels, then cut into 1-inch cubes.
    0.68 kg striploin (New York strip) steak
  • 7
    Once the skillet is hot, add oil and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 8
    Add steak and cook, stirring occasionally, until desired doneness, 4-5 minutes for medium. Transfer to a plate and set aside.
  • 9
    Add sauce to the skillet and whisk. Cook, stirring frequently, until the mixture is reduced by about half, 5-6 minutes.
  • 10
    Stir in butter and, once melted, add zucchini noodles. Cook, stirring constantly, until just tender, 3-4 minutes. Use tongs to remove from skillet and portion onto plates, leaving the excess sauce in the pan.
    ¼ cup 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!