Last Updated on September 20, 2018
Here is another great guest recipe from our friends at PaleoHacks. Grass-fed New York strip steak and zucchini noodles are tossed in a soy-free, Asian-inspired dressing for a restaurant-worthy dinner at home in under 30 minutes.
No need to order takeout to achieve the satisfyingly rich flavors of Asian cooking. This one-pan meal allows you to ditch the unhealthy takeout ingredients — MSG, sugar, and soy — in favor of Paleo-friendly ones like coconut aminos, coconut sugar, and sea salt. Best of all, the recipe is made in one pan for easy cleanup!
Grass-fed beef is not often found in restaurants. It allows any home chef the peace of mind knowing their meat is quality sourced and packed with healthy fats. Beef from cows free to forage on land has a higher concentration of the antioxidant compound CLA, among other important antioxidants and nutrients. Pastured beef also contains a better ratio of omega-6 to omega-3 fatty acids, which can help to stave off inflammation. (1, 2)
Zucchini noodles are the vegetable answer to ramen noodles. They give the same texture and look of traditional noodles without the inflammatory effects of wheat. Zucchini also supplies a dose of potassium and amps up the fiber of the dish, helping to create a feeling of fullness. Other hearty vegetables, like butternut squash, sweet potatoes, or even beets can also be used to create veggie noodles. Check out these other great alternative noodle recipes for pasta lovers!
Finally, the zucchini noodles and beef get tossed in a sweet and savory sauce made from coconut aminos, coconut sugar, fresh garlic, and probiotic-rich apple cider vinegar.
Tip: This zesty mix can also double as a great steak or chicken marinade.
Get started by heating a large cast iron skillet over high heat. Add slices of grass-fed NY strip steak and sear for five minutes, stirring just once so the steak gets golden brown on the outside. Meanwhile, whisk together the ingredients for the sauce. Use a spatula to move the steak to one side of the cast iron skillet, reduce the heat, then add ghee and the zucchini noodles.
Sauté for a minute, then pour the sauce over the steak and zucchini noodles, tossing with tongs to coat the meat and veggies. Cook five minutes longer, then serve sprinkled with sesame seeds and freshly chopped scallions.
One Skillet Strip Steak and Zucchini Noodles
Prep time- 10 minutes
Cook time- 12 minutes
Total time- 22 minutes
10-inch cast iron skillet
For the Stir-fry:
2 (10 oz.) grass-fed NY strip steaks, fat trimmed and thinly sliced
1 t ghee
2 small zucchini, spiral sliced using 3mm blade
1/4 cup sliced green onion
1/2 t sesame seeds
For the Sauce:
1/3 cup coconut aminos
1 T apple cider vinegar
2 T ghee or coconut oil, melted
2 t coconut sugar
1/2 t minced garlic
1/4 t sea salt
1/8 t ground black pepper
1. Heat a cast iron skillet over medium-high heat for two minutes.
2. Blot excess moisture from sliced steak with a paper towel and add the steak to the skillet. Cook steak in the cast iron pan for 4-5 minutes, stirring once.
3. While the steak cooks, whisk together ingredients for the sauce.
4. Reduce the heat to medium. Move the steak to one side of the skillet and add the ghee and zucchini noodles. Sauté for a moment, then pour the sauce over the beef and veggies, tossing with tongs to coat.
5. Cook 5 minutes longer. Serve cooked steak and zucchini noodles hot topped with sliced scallions and sesame seeds.
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