# Garlic Butter Steak Bites with Lemon Zucchini Noodles 4 portions · US measures · unverified · 10 min publisher preparation · Not provided Garlic Butter Steak Bites with Lemon Zucchini Noodles, adapted from Christina Cherrier. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Check whole-cut beef or pork reaches 145°F, then rest it at least 3 minutes.
1 ¼ lb Sirloin steakcut into small cubes	Marinate steak at least 15–20 min; reserve drained liquid	Sear drained steak 3–4 min over high; add butter/garlic 1–2 min	Cook zucchini in sauce 2–3 min; add herbs; return steak 1 min
¼ cup Low-sodium soy sauceor coconut amino for paleo and gluten-free
1 tbsp Olive oil
1 tbsp Hot saucewe used Sriracha
to taste Fresh cracked black pepperto taste · Source gives no numeric quantity; use to taste/as garnish as written.
½ count Lemonjuice
1 tbsp Olive oil
2 tbsp Butterdivided
2 tsp Minced garlic
1 tbsp Butterdivided	Boil reserved marinade in lemon butter/broth; reduce 2–3 min
¼ cup Beef or vegetable broth
½ tsp Red chili pepper flakesoptional
½ count Lemonjuice
4 count Zucchinimedium, spiralized · or a pack of store-bought Zucchini Noodles
1 tbsp Minced parsley
1 tsp Fresh thyme leaves

## Ingredients - 1 ¼ lb Sirloin steak — cut into small cubes - 4 count Zucchini — medium, spiralized. or a pack of store-bought Zucchini Noodles - 1 tbsp Olive oil - 3 tbsp Butter — divided - 2 tsp Minced garlic - ¼ cup Beef or vegetable broth - 1 tbsp Minced parsley - 1 tsp Fresh thyme leaves - ½ tsp Red chili pepper flakes — optional - ½ count Lemon — juice - ¼ cup Low-sodium soy sauce. or coconut amino for paleo and gluten-free - 1 tbsp Olive oil - 1 tbsp Hot sauce. we used Sriracha - to taste Fresh cracked black pepper — to taste. Source gives no numeric quantity; use to taste/as garnish as written. - ½ count Lemon — juice ## Equipment - Stovetop - Pans ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Step 1.** Mix soy sauce, marinade olive oil, hot sauce, pepper and marinade lemon juice. Coat steak cubes and marinate at least 15–20 minutes. 2. **Step 2.** Heat cooking olive oil over high heat. Drain steak and retain marinade. Sear cubes in a single layer 3–4 minutes, stirring; work in batches. 3. **Step 3.** Add two-thirds of the butter and garlic, tossing 1–2 minutes. Remove steak to a plate. 4. **Step 4.** Add remaining butter, sauce lemon juice, optional flakes, broth and reserved marinade. Bring the marinade to a full boil before reducing for 2–3 minutes. 5. **Step 5.** Add zucchini noodles for 2–3 minutes. Stir in parsley and thyme; reduce watery juices another minute if needed. Return steak and warm 1 minute before serving. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated. Known allergens for these plates: milk, soy, wheat. Check product labels and cross-contact. ## First-cook checks and limits - US 1 1/4 lb steak is inconsistent with source 450 g; US weight retained. - Marination is additional to declared 25-minute prep/cook total. - Source instructs simmering reused raw marinade; this adaptation requires a full boil before reduction, without inventing a duration. - A pack of zucchini noodles is an unquantified alternative to four medium zucchini. - The publisher gives no measured amount for: Fresh cracked black pepper, to taste. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Christina Cherrier. This adaptation has not been kitchen-tested. - The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total. - The publisher’s headline time does not cover every step in the method; no complete elapsed-time estimate is reported. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Christina Cherrier: Garlic Butter Steak Bites with Lemon Zucchini Noodles](https://www.eatwell101.com/garlic-butter-steak-bites-zucchini-noodles-recipe) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-garlic-butter-steak-bites-with-lemon-zucchini-noodles/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.