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.
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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.
