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!