High-Protein Garlic Butter Steak Bites with Zucchini Noodles
Per serving (about 1.5 cups)
How I calculate this → Protein calculator →
12g of protein per 100 calories, more than 23 of the other 27 dinner recipes here.
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. I cook the steak before the zucchini noodles and pull it from the pan while the zucchini cooks. That keeps the steak from going past medium while also giving the zucchini a chance to pick up all the garlic-butter flavor left in the pan.
Why you'll love this
- 40g of protein per serving from a lean cut of beef
- Ready in about 25 minutes, one skillet start to finish
- Zucchini noodles skip the pasta water entirely
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.
Equipment
- Large skillet
- Spiralizer
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.
- USDA's safe minimum for beef steak is 145°F, followed by a 3-minute rest. An instant-read thermometer in a couple of the thickest pieces is the quick way to check.
Nutrition (per serving)
| Calories | 340 |
|---|---|
| Protein | 40g |
| Carbs | 7g |
| Fat | 17g |
| Fiber | 2g |
Where these numbers come from
I calculate every figure above from USDA FoodData Central, ingredient by ingredient, then divide by the servings the recipe makes. Each FDC number links to the exact USDA entry I used. How I calculate nutrition
- Sirloin: FDC #174054 (Beef, top sirloin, steak, separable lean only, trimmed to 1/8 in. fat, all grades, cooked, broiled), 1.5 lb raw (680g), scaled to a 74% cooked yield for beef steaks = 503g cooked.
- Olive oil: FDC #171413, 1 tbsp = 13.5g.
- Butter: FDC #173410 (Butter, salted), 2 tbsp = 28.4g.
- Garlic: FDC #169230 (Garlic, raw), 4 cloves = 12g.
- Zucchini: FDC #169291 (Squash, summer, zucchini, includes skin, raw), 4 medium = 784g (FDC: 1 medium = 196g).
- Parsley and red pepper flakes not counted. Batch totals: 158.4g protein, 1,369 kcal, 68.5g fat, 28.4g carb, 8.1g fiber; divided by 4.
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.
High-Protein Meats compares lean beef cuts like top round and tenderloin on protein per serving.
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