This garlic butter steaks and noodles is a 20-minute stir fry, no time at all to put together and minimum ingredients. It is really simple to put together you might already have all the ingredients on hand and you can use chicken if you don’t have steaks and use shrimps, you can use whatever you want really. Get your cast iron skillet nice and hot with a drizzle of olive oil. You will need some sliced sirloin steak, some zucchini which you are going to spiral eyes into zoodles, butter parsley garlic, lemon garlic pepper granulated garlic, olive oil, and salt.
Using a spiralizer, pierce the zucchini well in the center and then you just make the most delicious noodles ever. They are perfect every time and just work off on spiralizing and it’s going to take no second time at all. Now that we are looking for a crispy golden brown, don’t overcrowd the pan with the zucchini noodles because too much water will come out and that is not what you want.
With hot olive oil in the pan, add the zucchini noodles in the pan and season them really quickly with granulated garlic and a little bit of salt, just move them around and sautee them for like a minute. You don’t want to overdo them since it will get soggy and that is not fun. Once you are done in a few minutes, take them out of the pan and place them on a plate.
Drizzle more olive oil into the pan and place your cut butter steaks, we just want to caramelize and sort of get the meat to develop good color and not steam. Cook this for a minute or so because these are really small steaks and will cook up fast. Add garlic and butter to the steaks to give it a really delicious taste, add parsley, and a squeeze f lime.
This is the kind of meal that you can pull together with any kind of meat you want. Add the noodles back in and toss them together just to be hot enough and serve.
- 1 1/4 lbs (450g) sirloin steak cut into small cubes
- 4 medium zucchini, spiralized
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 2 teaspoons minced garlic
- 1/4 cup (60ml) beef or vegetable broth
- 1 tablespoon minced parsley
- 1 teaspoon fresh thyme leaves
- Juice of 1/2 lemon
- In a mixing bowl, combine the ingredients for the marinade and add the steak bites.
- Mix well and marinate for 15 to 20 minutes minimum, while preparing the other ingredients.
- Heat the olive oil in a large skillet over high heat. Drain steak from the marinade. Keep the remaining marinade for later.
- Place the steak in the skillet in a single layer. Do not overcrowd the skillet or meat will steam, so you may have to work in batches depending on the size of your skillet.
- Cook for 3-4 minutes, stirring occasionally until steak cubes are golden brown. Repeat with remaining meat if needed.
- Add 2 tablespoons butter and garlic to the skillet; cook for 1-2 minutes, stirring to coat the meat in the sauce. Remove to a shallow plate and set aside.
- In the same skillet, add butter, lemon juice, red pepper flakes, beef broth, and remaining marinade juices.
- Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.
- Add the spiralized zucchini noodles and toss for two to three minutes to cook it up.
- Stir in the fresh parsley and thyme, then allow the cooking juices to reduce for one minute if the zucchini renders too much water.
- Push the zucchini noodles on the side, add the steak bites back to the pan and reheat for another minute.