Asian-Inspired Steak and Zucchini Noodle Bowl

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. 

One Skillet Strip Steak and Zucchini Noodles Main Image 4

Asian-Inspired Steak and Zucchini Noodle Bowl

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Protein: Beef
Cut: NY Strip Steak
Diet: Dairy Free, Gluten Free, Low carb, Paleo
Course: Main Course
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 2


  • 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


  • 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.

skillet strip steak




This is a guest recipe from our friends at PaleoHacks