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Nutrition Facts

Instructions

• STEP 1

  Wash and dry lemon; zest and juice into a medium bowl.

  • ½ lemon

• STEP 2

  Peel and mince garlic; add to the bowl with the lemon.

  • 3 cloves garlic

• STEP 3

  Add broth, soy sauce, and spices to the bowl; whisk to combine the sauce and set aside.

  • 4 fl oz (½ cup) chicken or vegetable broth
  • 3 tbsp tamari soy sauce
  • 1 tsp parsley flakes
  • ¼ tsp black pepper
  • 1 pinch crushed red pepper

• STEP 4

  Preheat a skillet over medium-high heat.

• STEP 5

  While the skillet heats up, pat the steak dry with paper towels, then cut into 1-inch cubes.

  • ¾ lb striploin (New York strip) steak

• STEP 6

  Once the skillet is hot, add oil and swirl to coat the bottom.

  • 1 tbsp extra virgin olive oil

• STEP 7

  Add steak and cook, stirring occasionally, until desired doneness, 3-4 minutes for medium. Transfer to a plate and set aside.

• STEP 8

  Meanwhile, wash zucchini, trim ends, and use a julienne (or regular) peeler to make noodles. Use a paper towel or a clean cloth to squeeze excess moisture out of the zucchini noodles.

  • 2 medium zucchini squash

• STEP 9

  Add sauce to the skillet and whisk. Cook, stirring frequently, until the mixture is reduced by about half, 3-4 minutes.

• STEP 10

  Stir in butter and, once melted, add zucchini noodles. Cook, stirring constantly, until just tender, 2-3 minutes. Use tongs to remove from skillet and portion onto plates, leaving the excess sauce in the pan.

  • 2 tbsp butter, unsalted

• STEP 11

  Return steak to the skillet and toss to coat in the sauce.

• STEP 12

  To serve, transfer steak to plates with the noodles and top with any remaining sauce. Enjoy!