Chili Sesame Steak with Zucchini Noodles
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 15 min
- Cost
- $28.00
- Nutrition
- 460 cal · 44g protein
- quick
- skillet
- high-protein
🍳 1 pan · Picky-eater safe bet: the plain protein, sauce on the side
Chili Sesame Steak with Zucchini Noodles is a Asian weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $28 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain the plain protein, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- LadleDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Y-peelerDon't have one? Amazon →
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Ingredients
- 1½ lb New York strip steak
- 4 count zucchini
- 2 cloves garlic
- 1 count fresh ginger (2-inch piece)
- 2 tbsp toasted sesame oil
- 1½ tsp crushed red pepper flakes
- 1 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Pat the steaks dry and season both sides well with salt and pepper. Mince the garlic, peel and mince a 2-inch piece of ginger, and cut the zucchini into noodles with a spiralizer or julienne peeler.
- Heat the vegetable oil in a large skillet over high heat until shimmering. Sear the steaks 4 to 5 minutes per side for medium (145°F on a thermometer). Move to a cutting board and rest 3 minutes.
- While the steak rests, make the chili oil: warm the sesame oil in a small pan over low heat with the garlic, ginger, and red pepper flakes for 2 minutes, just until fragrant and sizzling. Remove from heat.
- Wipe out the steak skillet, set it over medium-high, and toss the zucchini noodles with a pinch of salt for 2 minutes so they stay crunchy. Drain any liquid.
- Slice the steak thinly against the grain. Pile zucchini noodles on plates, top with steak, and spoon the chili oil over everything.
- Picky eaters can have the plain sliced steak and zucchini noodles, with the chili oil left off.
- Make ahead: mince the garlic and ginger and spiralize the zucchini up to a day ahead and refrigerate; the chili oil keeps 3 days in the fridge.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 44 g
- Carbohydrates
- 9 g
- Fiber
- 2 g
- Sugar
- 4 g
- Fat
- 28 g
- Saturated fat
- 10 g
- Sodium
- 650 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Pragya Saxena / Unsplash