Soy Sauce Glazed Flank Steak with Zucchini Noodles
Feb 17, 2020, Updated Aug 14, 2022
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This Flank Steak with Zucchini Noodles is the flavorful, summertime dinner you’ve been looking for! The steak is tender and juicy thanks to a quick cook and an incredible soy sauce glaze. And with a total recipe time of 20 minutes, you’ll be so impressed with how easily this complete meal comes together.
Why You’ll Love This Flank Steak With Zoodles
- Zoodles. It’s so fun to say! This may be a little silly, but I do actually love saying the word ‘zoodles’. It just brings out the kid in me I guess! But in all seriousness, these zucchini noodles are perfectly al dente and deliciously seasoned.
- Super easy to make. Weeknight dinners must be easy in my house, otherwise we’re having frozen pizza. Seriously… The entire meal requires less than 10 minutes of cooking – TOTAL. I kid you not. It looks and tastes so impressive, you’d never know it was so easy!
- Perfect for hot nights. Sometimes when it’s hot out, I really don’t want something super heavy. This flank steak recipe really hits the ball out of the park there. Maximum flavor but it won’t give you a food coma.
- That soy sauce glaze. Flank steak begs for a good marinade and the soy sauce glaze does an excellent job of adding great flavor and tenderizing the meat.
What You’ll Need
- Flank steak
- Zucchini
- Vegetable oil
- Soy sauce: I tend to like a low sodium soy sauce so I can adjust the saltiness of the dish myself. You can also use Tamari or coconut aminos if you are sensitive to soy.
- Sriracha: Choose your favorite brand!
- Garlic: Fresh minced garlic will give you the best flavor.
- Sesame seeds: You can toast your own or buy them pre-toasted.
How to Cook Flank Steak and Zucchini Noodles
- Steak and zoodles: Start by heating your oil in a large frying pan over medium-high heat. Add your steak strips to the heated oil and cook them for 2 to 3 minutes or until they are browned on all sides. Stir in the spiralized zucchini and cook it all together for 3 more minutes.
- Sauce. While the steak is cooking, combine the soy sauce, brown sugar, hot sauce, and garlic and whisk it all together until it’s incorporated. Add your soy sauce glaze to the frying pan and stir everything to combine. Continue cooking for 2 more minutes.
- Serve: Remove it from heat and garnish it with the toasted same seeds. Serve hot and enjoy!
Recipe Tips and Variations
- Slicing flank steak. It’s so important that you slice your steak AGAINST the grain. Find the thin white lines running across your steak. Slice across these lines, not with them. This will make your steak tender instead of tough. It’s super easy to do this while the steak is still partially frozen. If you do this, you’ll be able to get your slices super thin!
- Grill. If you have the time (and a grill…), flank steak is at its absolute best when grilled. You can mimic this effect with a grill pan on your stove as well.
- Don’t peel the zucchini. Zucchini noodles are meant to keep their skins on – that’s where all the good stuff lives! Give your zucchinis a good wash, but then spiralize the entire thing. If you do wind up peeling, you’ll also find that your zoodles loose their shape without the skin.
- Don’t salt the zucchini. Do not, I repeat, do not salt the raw zucchini. Zucchini is 96% water, and salting it will draw out that moisture and make it super mushy.
Serving Suggestions
This flank steak recipe is a pretty complete meal on it’s own with the addition of the zucchini noodles. But if you’re looking to add anything, I’m a big fan of a piece – or two! – of my easy no-knead skillet cheese bread or some sweet homemade cornbread. You could also add another great veggie side like roasted brussels sprouts or a Mexican street corn salad. But when it comes to steak, I always crave a really nice potato side. You could take this a few different ways… Try some classic roasted potatoes, creamy mashed potatoes, or a delicious bowl of loaded baked potato soup!
How to Store Leftovers
- Your completely cooled soy sauce glazed flank steak with zucchini noodles can be stored in an airtight container in your refrigerator for 5-7 days. I like to put them in separate containers though since the zucchini noodles have a high water content.
- You can also store your zoodles after you’ve spiralized them, but before you’ve cooked them. Simply line a large plastic container with a paper towel, add your noodles and place it in the refrigerator. They will stay nice like this for 2-3 days.
- I wouldn’t recommend freezing your zoodles. Freezing zoodles will change their texture and they will get a bit mushy. You can store leftover flank steak in an airtight container for up to 3 months.
- To reheat, place it all back in a pan over medium and heat through until warm. Stir as needed.
FAQs
Flank steak is seriously one of my favorite cuts of beef because it is so versatile. The flank cut is long and thin and it comes from the lower abdominal region of the cow, just below the loin and the sirloin. It’s typically a pretty lean, sometimes tough, but always flavorful. This cut is best braised, or marinated and grilled.
Zucchini, spiral cut into noodles = Zoodles. Zucchini noodles or zoodles are about to become your new best friend if you’re interested in a pasta alternative. And they’re super easy to make. All you do is use your spiralizer to make thin ribbons. If you don’t have a spiralizer, you can use a vegetable peeler instead. Zoodles are becoming so popular you can buy already spiralized zucchini in many supermarkets – either in the fresh vegetable section or frozen.
When choosing your zucchini, make sure that it is firm and free of large blemishes or soft spots.
More Flank Steak Recipes
- Grilled Flank Steak With Blue Cheese Butter
- Easy Steak Salad With Spinach and Mushrooms
- Steak Nachos
Soy Sauce Glazed Flank Steak with Zucchini Noodles
Ingredients
- 1 pound flank steak,, sliced against the grain into 1-inch strips
- 4 small zucchini,, spiralized
- 2 tbsp olive oil
- ⅓ cup low sodium soy sauce or Tamari sauce
- 1 tbsp brown sugar
- 1 tsp Sriracha,, to taste
- 4 garlic cloves,, minced
- toasted sesame seeds,, for garnish
Instructions
- Heat oil in a large frying pan over medium-high heat.
- Add steak strips to the heated oil and cook for 2 to 3 minutes, or until just browned on all sides. Drain liquid, if any.
- Stir in spiralized zucchini and cook for 3 more minutes.
- In the meantime prepare the sauce; combine soy sauce with brown sugar, hot sauce, and garlic; whisk until incorporated.
- Add sauce to the frying pan and stir to combine; cook for 2 minutes.
- Remove from heat.
- Garnish with toasted same seeds and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This is such a perfect meal. Everyone will love it!
Thank you so much, Amanda! I hope you enjoy it! 🙂
This is seriously making me hungry!
This quickly became a favorite at my house! Easy to make and so delish!
I am so happy to hear that!! Thank YOU, Toni! 🙂
Looks better than take out! Excited to make this for dinner tonight!
I am definitely adding this one to my weekly dinner plan soon! Looks delicious. 🙂
This is some of the best looking flank steak I have seen. I would really enjoy this with my husband.
I made this tonight. I used fettuccine noodles and it was.delicious.
So happy to hear that! I’m very glad you enjoyed it! Thank YOU! 🙂