Tender seared steak bites cooked in a garlic butter sauce and served with zucchini noodles for your weekly meal prep. This is an easy low carb dish that is ready in about 30 minutes.
After a long Thanksgiving weekend of eating, it’s time to get back to meal prepping. This is such an easy and flavorful dish that comes together in just minutes.
How to Cook The Steak Bites
- I used sirloin steak for this recipe. Other steak cuts like rib eye, new york strip can also work.
- To get a crusty seared exterior, you need the pan to get very hot. A cast iron skillet works best.
- The steak bites only take a few minutes to cook. Rather than constantly stirring the steak, they should not be flipped until they develop a nice sear.
- Once the steak is almost cooked, they are tossed in a garlic butter sauce.
You might like my steak meal prep with cauliflower mash, too!
Garlic Butter Steak Bites with Zucchini Noodles Meal Prep
- 3 tbsp butter
- 6 cloves garlic minced
- 1 tbsp low sodium soy sauce
- 1/2 tsp garlic powder
- 1 tbsp canola oil or olive oil
- 1 lb sirloin steak cut into bite size pieces
- salt to taste
- 1 tbsp parsley chopped
- 4 large zucchini spiralized
- In a small saucepan, and butter and garlic. Cook over low medium heat until butter is melted and garlic starts to brown and the flavor of the garlic is infused with the butter. Stir in the garlic powder and soy sauce. Taste and adjust as needed. Set aside.
- Add the canola oil to a large cast iron skillet and bring to high heat. When oil is hot, add in the steak.
- Cook steak about 1-2 minutes on each side, letting them develop a golden sear before flipping them. Lightly season steak with salt as needed. (Keep in mind that the sauce will add sodium to the steak).
- When steak is almost finished cooking, pour two-thirds of the garlic butter sauce over the steak. Stir steak until it is cooked and evenly coated in sauce. Garnish with parsley.
- Remove steak from pan and divide into meal prep containers.
- Using the same pan (and keeping in any remaining sauces from the steak and sauce), add in the zucchini noodles and remaining garlic butter sauce. Stir zucchini noodles until they are fully cooked. Season with salt as needed. Drain water from zucchini noodles and then add to meal prep containers.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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I love everything. U make ! It remind me my late. Mother. She was the best cook ever ! Origin /
Thanks so much!
You people are probably overthinking everything. DON”T COOK STEAK TILL WELL DONE FIRST TIME.. YOU should be eating it at medium anyway.. this way if you’re eating it again you can heat it little more till it’s not a fence post cooked… but all in all. This recipe is pretty good and simple. I done it on the grill and stove ..
We’re glad you enjoyed the recipe!
How do you make the precooked zucchini noodles
The cooking instructions for the zucchini noodles are included in the recipe card.
Really good recipe ?? ( I’ve got it from a friend and then I searched here to read the real one…) …now question : if I keep the zoodles leftovers in the fridge on a drainer over a dish…can they survive to get soggy or in bad texture, so I can eat them 2-3 days after? I have extra extra zoodles ???
Zoodles should keep for a few days in the refrigerator – hope that helps!
Excellent recipe, We barbecue steak, then pour over the sauce, use fresh garlic.
We’re happy you liked it!
sounds good – will try it. the only thing I dont think will work is the storing it in the fridge because when you reheat steak it gets overcooked. the best way is to just cook as much as you need and eat it fresh.
We hope you enjoy the recipe!
I too reheated but used reheat feature and added some garlic butter on top and was better following day!!!
That’s great! Thanks for letting us know 🙂
I love these people who reply back and say that they changed the recipe completely and then werent satisfied with it. Seriously! The recipe with measurements and ingrediants are there for a reason.
Thank you for posting. I made it last night and it was exactly what i expected. I changed nothing.
Thanks for letting us know!
Sounds like a meal that I can do…
We hope you try and love it!
Ok , so I decided to try this recipe for my dinner tonight. I live alone and had a left piece of steak. I cut the recipe into quarters. The only thing I did wrong was forget to cut the garlic butter into quarters. Good thing I love garlic. (and I live alone, lol) this is a superb recipe. I will be making it the way the recipe says next time. Thanks for your post.
I’m glad you got it to work for you
The recipe card at the end of the post before the comment section has all of the information you need to make it.
I’m going to make this with the new Beyond Steak… There’s literally nothing one needs to miss, just because they’re vegan/ WFPB!?
We love this! We make this for supper and there is never a bit of leftovers! Thanks!!
I’m so glad you enjoyed!
I’m so glad you enjoyed!
Just finished this at dinner tonight. Maybe my zucchini were *extra* large, but I only used three of them and they overwhelmed the 2-1/4 pounds of steak I used. We will have zoodles for DAYS.
Regardless, I usually don’t care for zucchini noodles, but cooking them in the steak drippings and garlic butter made them much more palatable than I have ever had them before.
I am totally down to try this one again (maybe adding mushrooms next time, too!).
I’m glad this worked out for you. It sounds like your zucchini were pretty big!
Hey Kirbie!! I gotta say this recipe is amazing!! I absolutely love it and definitely this to the make it again list. Can’t wait to see what other meal prep meals you have. Have a great day 🙂
I’m so glad you liked it!
My husband wants to eat healthier and lose weight.. thank you for your recipes.. who knew that losing weight could taste so good..
We’re so glad you’re loving the recipe!
Do you keep these refrigerated, or can they be frozen?
I recommend refrigerated. They can be frozen but the zucchini noodles texture won’t be the same.
Do your zoodles get soggy at all the longer they’re in the fridge? I’ve read that tends to happen if they aren’t eaten within a day or two.
The zoodles do release some water when they are stored in the fridge but I haven’t noticed the amount increase significantly if it’s stored longer
How do you reheat without over cooking the meat or zucchini?
Don’t reheat too long and you can also reheat at lower cooking power so that it doesn’t overcook the meat or zucchini.
I made this tonight and it came out okay – probably because I used some short cuts and don’t have a cast iron skillet. I used 3 tbsp of margarine instead of butter, 3/4 tsp of garlic powder, and I used Shirataki noodles (4 carbs and 30 calories for the whole bag). I think my math was off and I should have done 3/4 tbsp of garlic powder because it came out not nearly garlicky enough. I ended up dumping some extra powder on the finished meal and the noodles were pretty tasteless but that could just be because of the kind of noodle.
It came out to ~315 calories for 3.5 oz of steak and 56g of noodle. I should’ve bought more of the noodles but I went with one bag (which only has two servings, but I split it into 4 smaller servings) incase I didn’t like it lol. Next time I’ll try zucchini noodles, though I’ll probably buy them already prepared since, as you can probably tell, I’m a lazy cook lol.
Thank you for this recipe!
Hi! How long do these last in the fridge? I want to prep these for my boyfriend and I and double the recipe, but don’t want to make too much if it doesn’t last that long.
about 3 days in the fridge. You can also put into freezer for longer storage
What did you use to make zucchini noodles?
A vegetable spiralizer. The one I own is linked in the recipe box notes.