Asian Marinated Steak and Zucchini Noodles, the ultimate quick and healthy mid-week dinner fix!
This dish has a perfect balance, between it being a great source of protein, low in carbs yet still maintaining a good source of fiber thanks to the zucchini ‘tagliatelle’ style noodles.
It also contains a good amount of citrus coming from the limes or lemon, as well as the healing properties of ginger, garlic, and bone broth. Everything we need to maintain our gut health.
Why Should You Always Keep Citrus in Your Fridge?
The list of health benefits from citrus is endless, from warm water and lemon juice to freshly squeezed lime juice over your favourite salad. It’s important to include it in your diet.
- Lemon – Lemon can treat anything from indigestion, constipation, dental problems, throat infections, fever, internal bleeding, rheumatism, burns, obesity, respiratory disorders, and high blood pressure, to hair and skin care. Lemon also contains vitamin C, vitamin B6, vitamin A, vitamin E, folate, niacin, thiamin, riboflavin, pantothenic acid, copper, calcium, iron, magnesium, potassium, zinc, phosphorus, and protein. It contains flavonoids, which are composites that contain antioxidant and cancer-fighting properties. When it comes to Gut Health Lemons are high in a fiber called pectin, which is a prebiotic that assists good gut health by feeding healthy gut bacteria.
- Lime – The health benefits of lime include weight loss, improved digestion, reduced respiratory disorders, enhanced immunity, relief from constipation, as well as prevention of kidney stones. Lime is also used in the treatment of scurvy, piles, peptic ulcer, gout, and gums. It also aids in skin care, hair care, and eye care.
Without further ado here is the recipe. I hope you enjoy it, make sure you let us know what you think in the comments!Print
Asian Marinated Steak and Zucchini Noodles
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main
650g flank steak, sliced against the grain
4 medium zucchini
2 tablespoons olive oil
4 garlic cloves + 1 tablespoon of ginger, both minced
2 tablespoons butter or ghee
1 lime or lemon, juiced and zested
1/4 cup bone broth
1/4 cup chopped parsley
1/4 teaspoon crushed red pepper flakes
Salt and fresh cracked pepper, to taste
For the steak marinade
1/3 cup low-sodium soy sauce or coconut amino if you’re strictly paleo
1/4 cup lime or lemon juice
1/2 cup olive oil
1 tablespoon Sriracha sauce
- Combine the ingredients for the marinade in a Ziploc bag. Now add the steak strips into the marinade, seal and allow to marinate in the refrigerator for 30 minutes to one hour or overnight if you have time.
- In the meantime, wash and trim the ends of the zucchini. Using a spiralizer or potato peeler (for wider noodles), make the zucchini noodles, then set aside.
- Bring the steak to room temperature and heat oil in a large skillet over medium-high heat (reserve the juices of the marinade for later). Add the steak strips and season with salt and pepper. Cook for one minute without stirring so that the bottom catches for a golden color and a little crisp texture.
- Add the garlic, then stir the steak for another minute or two to cook the other side. Remove the steak from the skillet and set aside to a plate.
- In the same skillet, add butter, lime juice and zest, red pepper flakes, bone broth, and remaining marinade juices. Bring to a simmer and allow to reduce, stirring regularly.
- Stir in the fresh parsley, then add the zucchini noodles and toss for two to three minutes to cook it up. Allow the cooking juices to reduce for one minute if the zucchini renders too much water. Add the steak strips back to the pan and stir for another minute.
- Serve immediately and enjoy!