High-Protein Garlic Butter Steak Bites with Zucchini Noodles
Per serving (about 1.5 cups)
Full nutrition
| Calories | 355 |
|---|---|
| Protein | 39g |
| Carbs | 7g |
| Fat | 19g |
| Fiber | 2g |
I like steak bites because they cook fast, and zucchini noodles skip the pasta water entirely. This comes together in about 25 minutes, with a lean cut of beef doing most of the protein work. [TODO: add your own note here, why you make this one or what you'd change.]
Recipe
High-Protein Garlic Butter Steak Bites with Zucchini Noodles
Ingredients
Instructions
- Pat the steak cubes dry with a paper towel and season generously with salt and pepper.
- Heat the olive oil in a large skillet over high heat until it shimmers.
- Add the steak in a single layer, working in batches if the pieces would otherwise crowd. Sear for 2 to 3 minutes per side, until deeply browned. Remove to a plate.
- Lower the heat to medium. Add the butter and garlic to the same skillet and cook for about 30 seconds, until fragrant, scraping up any browned bits.
- Add the zucchini noodles and toss in the garlic butter for 2 to 3 minutes, just until they soften slightly. They release water as they cook, so don't push past that point or they'll turn watery.
- Return the steak and any accumulated juices to the skillet, toss to combine, and finish with parsley and red pepper flakes if using. Serve immediately.
Notes
- I use sirloin here because it's lean but stays tender when seared hot and fast. Ribeye or New York strip both work too if you want more marbling.
- I serve the zucchini noodles right away. They keep softening the longer they sit in their own liquid.
Nutrition (per serving)
| Calories | 355 |
|---|---|
| Protein | 39g |
| Carbs | 7g |
| Fat | 19g |
| Fiber | 2g |
Storage
Refrigerate leftovers in an airtight container for up to 3 days. The zucchini noodles will continue to soften as they sit, so this one reheats better in a hot skillet for a minute or two than in the microwave.
FAQ
Can I use a different vegetable noodle?
Yes. Spiralized yellow squash works as a direct swap. Bagged cauliflower rice is also fine, though it changes the texture from noodles to more of a hash.
What if I don’t have a spiralizer?
A vegetable peeler makes wide ribbons instead of round noodles, or check the produce section of most grocery stores for pre-spiralized zucchini.
Can I make this with a different cut of beef?
Ribeye and New York strip both work well for the same fast-sear method. Leaner cuts like top round can turn tough at this high heat, so stick to something with a bit of marbling if you’re swapping.
Looking for more low-carb beef dinners: the slow cooker beef and cabbage soup is a good hands-off option for nights when a hot skillet isn’t the plan.