Healthy Recipe: Flank Steak Strips and Zucchini Noodles
Expand your horizons with this recipe that offers intense flavor and is low in carbs. Methodist Café 8303 chef Jeff King teamed up with Methodist dietitian Karly Schneider for their take on fall comfort food.
- 8 flank steak strips cut across the grain
- 2 medium zucchini
- juice from 1 lemon
- zest from 1/3 lemon (optional)
- ¼ cup low-sodium beef stock
- ¼ teaspoon red pepper flakes
- ½ clove of minced garlic
- salt and cracked black pepper to taste
- cornstarch (optional)
- ¼ cup low-sodium soy or coconut aminos
- 3 tablespoons lemon juice
- ¼ cup olive oil
- 1 tablespoon Sriracha sauce
Combine marinade ingredients and marinate flank steak strips for 1 hour in refrigerator.
Wash and trim 2 zucchini. Make noodles using a spiralizer. Set aside.
Bring steak to room temperature and then sauté over medium to high heat. Add salt and pepper, and cook 1 to 2 minutes. Remove meat and keep warm.
In same pan, sauté minced garlic, remaining lemon juice, beef stock, remainder of marinade and red pepper flakes. Simmer, reducing the liquid. Stir in cornstarch slurry to thicken the liquid as desired. (To create slurry, combine 2 tablespoons of water per 1 tablespoon of cornstarch.)
Add zucchini noodles and sauté for 2 minutes, then add salt and pepper.
Spin cooked noodles around fork. Add steak to side of noodles. Garnish with lemon zest if desired.
27 grams protein
484 milligrams sodium
26 grams fat
8 grams carbohydrates