Garlic Steak Zoodles
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These Garlic Steak Zoodles make good use of a spiralizer for a delicious, Asian-inspired “noodle” stir fry. This recipe came through in a pinch when I had a jar of sambal oelek (a brand of red chili paste) I wanted to get rid of. It’s just so easy to make! While you’ll have to omit the red chili paste and red pepper if you’re on the autoimmune protocol or otherwise avoiding nightshades, the omission doesn’t detract from the flavor at all. For everyone else, use more or less chili paste according to your taste.
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Garlic Steak Zoodles
These Garlic Steak Zoodles make good use of a spiralizer for a delicious, Asian-inspired "noodle" stir fry. Use more or less chili paste for customizable spice levels.
Equipment
Ingredients
- 1/4 cup coconut aminos
- 5 tablespoons extra virgin olive oil divided
- 2 tablespoons lemon juice divided
- 1 tablespoon red chili paste omit for AIP
- 1 pound steak cubed
- 4 zucchini spiralized
- 2 cloves garlic minced
- 1/4 cup broth
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red chili flakes omit for AIP
Instructions
- In a large mixing bowl, combine the aminos, 1 tablespoon olive oil, lemon juice, and chili paste. Add the steak and marinate in the fridge for 15 minutes.
- In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Remove the steak from the marinade (keeping the marinade) and cook until browned on all sides, 3-4 minutes.
- Add 2 tablespoons oil to the skillet with the garlic and stir-fry 1 minute, then transfer to a large bowl and set aside.
- In the skillet, add remaining 1 tablespoon olive oil, remaining 1 tablespoon lemon juice, broth, parsley, thyme, chili flakes, and marinade. Simmer and stir 2-3 minutes until reduced by about half.
- Add the zucchini and stir, cooking until heated, 2-3 minutes. Add the steak back to the pan and heat through, then serve.