Lemon Steak & Zucchini Noodles

Ingredients:

2 pounds flank steak
8 sliced zucchinis
2 garlic cloves
2 teaspoons lemon juice
1 1/2 Cups chicken broth
1/4 cup parsley

1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
Marinade:
4 tablespoons soy sauce
4 teaspoons lemon juice
1 teaspoon sriracha

Makes 4 Servings

Directions:

1. Combine the ingredients for the marinade in an airtight container or a Ziploc bag. Add the
   steak strips into the marinade, seal, and allow to marinate in the refrigerator for 30
   minutes to 1 hour.
2. In the meantime, wash and trim the ends of the zucchini. Using a spiralizer, make the
   zucchini noodles, then set them aside.
3. Bring out the steak and allow it to sit until it reaches room temperature. Heat oil in a large
   skillet over medium-high heat — reserve the juices of the marinade for later. Add the steak
   strips in one layer and season with salt and pepper. Cook for 1 minute without stirring.
4. Add minced garlic, then stir the steak for another minute or two to cook the other side.
   Remove the steak from the skillet and set it aside on a plate.
5. In the same skillet, add lemon juice and zest, red pepper flakes, chicken broth, and
   remaining marinade juices. Bring to a simmer and lower heat for 2-3 minutes, stirring
   regularly.
6. Stir in the fresh parsley, then add the zucchini noodles and toss for 2-3 minutes to cook it
   up. Allow the cooking juices to simmer. Lower heat for 1 minute if the zucchini renders too
   much water. Add the steak strips back to the pan and stir for another minute. Serve
   immediately. Enjoy!