Garlic Butter Steak Bites with Zucchini Noodles

If you're looking for a creative, tasty, and low-carb dinner that comes together very quickly, this is your dish. Zucchini noodles are a new fun way to eat zucchini, and they complement the marinated beef very well. Even better, this entire dish can be prepared from start to finish in 30 minutes, which includes time for marinating (assuming you already have zucchini noodles.) I strongly recommend using the most tender meat you can find, ideally filet, but rib eye, flank or strip steak also work.

Also, zucchini releases a lot of water when cooked. To avoid this, sprinkle the noodles generously with salt and allow to sit in a strainer/sieve for a few minutes to suck out the water. Rinse well under water to get rid of the salt and dry/drain thoroughly before cooking.

I found this on a site called eatwell101.

Ingredients

• 1 pound filet or sirloin, 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 (60ml) beef 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

Marinade

• 1/4 cup low-sodium soy sauce (or coconut amino for paleo and gluten-free)
• 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 all the ingredients for the marinade 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.
3. Place the steak 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 for 3-4 minutes, stirring occasionally until steak cubes are golden brown. Repeat with remaining meat if needed.
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 spiralized 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. 

Serves 2-3.