Steak & Zoodles

If you’re looking for a quick and easy recipe, this is the one for you! Start to finish takes roughly fifteen minutes (but it looks so fancy people will definitely think you slaved over it).

I have never really enjoyed zucchini because I’m not a fan of the consistency, so I was kinda nervous to try zoodles. Everyone was raving about them though, so I decided to pick up a package at the grocery store.

Y’all…this stuff is life changing.

Seriously, I pretty much stopped eating normal noodles. The flavor is great, and the consistency is almost identical to regular noodles - not to mention they’re way healthier.

Throw in some marinated steak and you’ve got yourself a pretty impressive meal my friend.

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INGREDIENTS

• 1-1 1/2 lb flank steak, cut into strips

• Zoodles (I bought mine prepackaged at target)

• Olive oil

• 1 tbsp garlic, minced

• 2 tbsp butter (I use earth balance because it’s dairy free)

• 1 lemon, juiced (1/4 cup)

• 1/4 cup low-sodium chicken broth

• 1/4 cup chopped parsley

• 1/4 tsp crushed red pepper

• 1 tsp salt

• 2 tsp black pepper

• 1/3 cup soy sauce or coconut aminos

• 1 tbsp Sriracha or preferred hot sauce

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INSTRUCTIONS

1. Combine soy sauce, half of the lemon juice, 1/2 cup olive oil, and sriracha in an airtight container. Add in steak strips and allow to marinade for a minimum of 30 minutes.

2. Heat 2 tbsp olive oil in a pan (medium-medium high). Add in the steak strips, setting the marinade juices aside for later. Make sure steak is in one layer, try to remove overlap between strips. Allow to sit for about 1 minute.

3. Stir in minced garlic, then allow to sit for a couple more minutes until steak is cooked to your preference (I like my steak a little bit more rare, so I did about 3 more minutes). Remove steak from pan and set aside.

4. In the same pan, add butter, remaining lemon juice, red pepper flakes, chicken broth, and leftover marinade juices. Bring to a simmer and stir for about 2 minutes.

5. Stir in fresh parsley, then zoodles. Toss for 2-3 minutes, allowing them to cook to the texture that you like. Add steak strips back in and stir for a couple more minutes.

6. Serve and enjoy!

If you tried out this recipe and like it, leave me a comment, pin it on pinterest, tell your friends - do your girl a solid and spread the word!

xo

Bailey

Pinterest-Worthy Fajita Marinade

Does my entire apartment smell like a Mexican restaurant? Yes. Was it worth it? Abso-freakin-lutely.

Okay, so quick backstory: a year or so ago, I decided to give that whole keto thing a try. This was particularly difficult, as a large part of the diet is dairy and I am casein intolerant (casein is the other protein in milk - ya know, the one that no one cares to make a pill for). I did it for a whopping eight days, then decided I hated it and promptly ordered buffalo wild wings (with EXTRA ranch, much to my tummy’s dismay).

While I was on it though, I was constantly cooking and trying new recipes. One night I was hit with a particularly intense craving for Mexican food, but knowing that I couldn’t have my usual prepackaged fajitas, I did what any young woman does when she’s in tricky cooking situation -

I went to pinterest.

I typed “dairy free keto fajitas” into the search bar, and I gotta admit…I was quite disappointed by the results. I mean admittedly that is an incredibly specific search - but with how many allergies and diet fads there are nowadays, I thought for sure there would be something! There was absolutely nothing that sounded like it would hit the spot -

So I made my own recipe.

And it has been a hit! It’s become one of my favorite meals to make because of the praise it gets.

Here it is, in all its glory:

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INGREDIENTS

*disclaimer - all measurements are fairly subjective - they’re rough estimates at best. I’m sorry. I’m not a measuring-tools kind of gal, I’m a throw-it-in-until-it-smells-right kind of gal - but these are my very best guesses, just for you.

SEASONING

• 4 tsp chili powder

• 3 tsp + a tiny pinch cumin

• 2 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• 1 & 1/2 tsp black pepper

• 1 tsp cayenne pepper (1 & 1/2-2 if you want a little extra heat!)

• 1 tsp + a tiny pinch curry powder (yes, I know - super weird. Just trust me. It’s my special secret ingredient)

EVERYTHING ELSE

• 1 lb hangar or flank steak, cut into strips

• 1 red pepper, seeded and cut into strips

• 1 green pepper, seeded and cut into strips

• 1 yellow pepper, seeded and cut into strips

• 1/4 yellow onion, diced

• 1/4 cup cilantro, chopped

• 1 tbsp minced garlic

• 1 tbsp lime juice (I literally cut a lime in half and squeezed)

• 1/4 cup olive oil

• 1/4 cup water

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INSTRUCTIONS

If you just want to marinade, complete steps 1-6. Follow whole recipe if you want to cook them like me!

1. Cut up all of your stuff. Seriously, your life will be so much easier if you pre-cut everything you need - just don’t use the same knife/cutting board for your veggies and your meat, you sicko.

2. In an airtight container or mixing bowl, combine all of the spices.

3. Remove about 1 tbsp of seasoning and set aside for later.

4. In the same container, add in the water, garlic, cilantro, and lime juice. Stir until combined.

5. If you used a bowl, transfer marinade and steak into an airtight container with a lid. A gallon bag would work as well!

6. Shake it, shake, shake it (like a polaroid picture!) Make sure the mixture gets all over the steak, then place in fridge and let marinade for at least 20 minutes. The longer you wait, the more flavorful the fajitas!

7. When you’re tired of waiting, pour olive oil, peppers, and onion into a large pan. Begin to soften veggies over medium-high heat, then sprinkle remaining seasoning on top.

8. Stir in steak along with the marinade mixture. Bring to a simmer, then reduce to medium heat.

9. Allow meat to brown, stirring occasionally. If you have the time on your hands and you want extra tender meat, cook over medium-low heat.

10. Serve it up however you like - I’m a weirdo who likes to eat my fajitas out of a bowl sans-tortilla. Sometimes if I’m feeling extra funky, I’ll add brown rice - however you like it, eat it sister!

If you tried out this recipe and like it, leave me a comment, pin it on pinterest, tell your friends - do your girl a solid and spread the word!

xo

Bailey