Last Updated on February 5, 2024
Who needs takeout when you can whip up a super-flavorful one-skillet Asian-inspired noodle bowl featuring NY strip steaks?
Made with healthy ingredients like coconut aminos, scallions, and sea salt, and featuring nutrient-rich zucchini noodles, this dish is as good for you as it is delicious and easy to make. It’s on the table in 30 minutes, and cleanup is a breeze.
Ingredients
- 2 ButcherBox NY Strip Steaks defrosted and pat dry, fat trimmed, meat thinly sliced
- 1/3 cup coconut aminos
- 1 Tbsp apple cider vinegar
- 3 Tbsp ghee or coconut oil melted
- 2 tsp coconut sugar
- 1 small clove garlic minced
- 1/4 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
- 2 small zucchini cut into spiral noodles with a spiralizer
- 1/4 cup sliced scallions
- 1/2 tsp sesame seeds
Instructions
- Heat a cast iron skillet over medium-high heat until hot, about 2 minutes.
- Blot any excess moisture from sliced steak with a paper towel. Add the steak to the skillet. Cook until cooked through, 4 to 5 minutes, stirring once.
- While the steak cooks, make the sauce: Whisk together the aminos, vinegar, 2 tablespoons ghee, coconut sugar, garlic, salt and pepper.
- Reduce the heat to medium. Move the steak to one side of the skillet and add the remaining 1 tablespoon ghee and the zucchini noodles. Sauté for 1 minute, then pour in the reserved sauce. Toss with tongs to coat the meat and noodles with the sauce.
- Continue to cook until the sauce reduces, about 5 minutes longer. Divide the steak and noodle mixture between 2 bowls, top with the scallions and sesame seeds, and serve.
Notes
For Grain-Finished Steaks:
When pan searing, grilling, or any other direct heat method; increase the cook time by 1-2 minutes depending on your desired temperature. The grain finished beef has more intramuscular fat in it, which insulates the meat from the heat. Therefore you need to cook the grain finished NY strips slightly longer than the grass fed equivalent.
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Tip: The zesty sauce also works well as a marinade for steak, pork or chicken.
This is a guest recipe from our friends at PaleoHacks.
