I’ve been obsessed with using zoodles in place of regular noodles and my

belly has been so happy!!

1 1/4 lbs (450g) 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 (60ml) beef or vegetable broth

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


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.

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


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.