Garlic Steak Zoodles

A real, satisfying dinner in 30 minutes: seared steak, garlic, lemon, and spiralized zucchini standing in beautifully for pasta. You marinate, you sear, you toss, and you sit down to a plate that tastes like real effort went into it, without asking for an hour at the stove.

The steak is a source of protein and vitamin B12, both involved in tissue repair and steady energy, and the zucchini brings water and potassium, which support hydration and a calm nervous system. Clean protein over a light vegetable noodle, easy and filling at once.

Honor the animal that gave the steak. Mince the garlic, warm the pan, and let the kitchen smell like dinner. When you twirl the first forkful, slow down and actually taste it.

Ingredients

• 1/4 cup coconut aminos
• 5 tablespoons olive oil, divided
• 2 tablespoons lemon juice, divided
• 1 pound cubed steak
• 4 zucchini, spiralized
• 2 garlic cloves, minced
• 1/4 cup broth
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme

The source includes red chili paste and red chili flakes. Both are left out here because chili is a nightshade and is not allowed in the elimination phase. The flavor holds on its own through the garlic, herbs, lemon, and coconut aminos.

Method

• Marinate the cubed steak for about 15 minutes in the coconut aminos, 1 tablespoon of the olive oil, and the lemon juice.
• Heat fresh oil in a skillet and brown the steak for 3 to 4 minutes. Lift it out and set it aside.
• In a little more oil, stir-fry the minced garlic for about 1 minute, then set it aside with the steak.
• Pour the reserved marinade into the pan with the remaining oil, the broth, and the dried herbs. Simmer for 2 to 3 minutes until it reduces by about half. Simmering the used marinade this way cooks it through, which matters for food safety since it touched the raw steak.
• Add the spiralized zucchini and toss for 2 to 3 minutes. Return the steak and garlic, heat everything through, and serve.

*Adapted from acleanplate.com*