Anyway — because we are readers, we don’t have to wait for some communications executive to decide what we should think about next — and how we should think about it. We can fill our heads with anything from aardvarks to zucchinis — at any time of night or day.— Kurt Vonnegut
I am definitely a reader. I love reading recipes, and generally speaking, I can tell if I’m going to like a dish by the list of its ingredients before I make it. This one appeared in my inbox, courtesy of AlgaeCal, a calcium supplement that I take for bone health. This flavorful yet simple recipe is a clear winner in the “time restricted” prep and cook categories! Yes, it really takes about 5 minutes to prepare and 10 minutes to cook. (But if beef is not your thing, you could always substitute chicken or tofu.) One tip: If you freeze and partially thaw the flank steak, you can slice it against the grain in very thin strips.
I have another substitution listed in the below recipe, too. If you can’t use soy sauce because of its gluten, wheat or soy content, try a brand of coconut aminos such as Coconut Secret or Thrive Markets. It tastes very similar.
Zucchini is an awesome, versatile vegetable. Low in calories and carbohydrates, it can substitute for noodles in a variety of recipes. It’s a nutritional powerhouse, rich in vitamin C, potassium, magnesium, and folate. It also has carotenoids—including lutein and zeaxanthin. Carotenoids build up in our skin and help shield us from UV rays and pollution. From skin to heart to eye health, carotenoids may also be good for bone strength. Is Zucchini Good for You: Health Benefits | EatingWell
I love using a spiralizer to create curly zucchini noodles – food art. I like what they look like on the plate. So does my grandson! In fact, he tried the zucchini at dinner after having fun making the noodles – a plus with the “play with your food” approach for picky eaters. Amazon.com: Spiralizer Ultimate 10 Strongest-and-Heaviest Duty Vegetable Slicer Best Veggie Pasta Spaghetti Maker for Keto/Paleo/Gluten-Free, With Extra Blade Caddy & 4 Recipe Ebook White: Home & Kitchen
Steak and Zucchini Noodles
- 1 lb flank steak (or chicken or tofu)
- 4 zucchinis medium
- 2 tsp coconut oil
- 1/4 cup coconut aminos
- 4 cloves garlic minced
- 2 tbsp sesame seeds optional (Yes, and toast them first!)
- Lightly salt and pepper your steak then slice into 1-inch wide strips.
- Rinse the zucchini and use a vegetable peeler to slice the zucchini lengthwise into long, thin strips. (I used a spiralizer to make zucchini curls).
- Mince the garlic and whisk together with the coconut aminos in a mixing bowl. Set aside.
- Heat coconut oil in a wok or frying pan over medium-high heat.
- Add steak strips to the frying pan and saute for 3 to 4 minutes or until browned.
- Add the zucchini strips to the steak, stir, and continue cooking for 2 to 3 minutes, or until the zucchini is tender.
- Add the sauce to the frying pan and stir to combine. Cook for 2 more minutes.
- Remove from heat and serve.
If you like, you can garnish the dish by sprinkling some sesame seeds over the plated servings. They’ll add a helping of calcium to the dish.
Get more nutritional information: Bone-Healthy Steak and Zucchini Noodles | AlgaeCal
Enjoy! Send me a photo when you try this recipe!
♥ Susan L. Ward
Integrative Nutrition Health Coach