Garlic Steak Bites with Zucchini Noodles

  • Serving Size4-5


    • 1.25 lbs. sirloin steak cut into small cubes
    • 4 medium zucchini, spiralized (or a pack of store-bought Zucchini Noodles)
    • 1 T approved oil
    • 2 tsp minced garlic
    • 1/4 cup beef or vegetable broth
    • 1 T minced parsley
    • 1 tsp fresh thyme leaves
    • 1/2 tsp red chili pepper flakes, optional
    • Juice of 1/2 lemon

    For the Marinade:

    • 1/4 cup coconut aminos
    • 1 T approved oil
    • 1 T hot sauce
    • fresh cracked black pepper, to taste
    • juice of 1/2 lemon



    In a mixing bowl, combine the ingredients for the marinade (coconut aminos, approved oil, hot sauce, pepper, and lemon juice) and add the steak bites. Mix well and marinate for 15-20 minutes minimum, while preparing the other ingredients.


    Heat the oil in a large skillet over medium-high heat. Drain steak from the marinade. Keep the remaining marinade for later.


    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. Remove steak bites to a shallow plate and set aside.


    In the same skillet, add garlic lemon juice, red pepper flakes, beef broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 23 minutes, stirring regularly.


    Add the spiralized zucchini noodles and toss for 2-3 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 to the side, add the steak bites back to the pan and reheat for another minute. Serve immediately!

    Recipe adapted from:            

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