Flank steak with a soy sauce glaze served over zucchini noodles. I’m telling you, this is the flavorful, low carb dinner you’ve been looking for! The flank is tender and juicy, you’ll be so impressed with how easily this complete meal comes together.
An Easy Low Carb Dinner Idea
I love low carb dinners, especially if we’re super busy, running around, and needing to eat dinner later than usual. It’s true – carbs at night can really make you feel heavy and bloated. No one likes that.
This soy sauce glazed flank steak with zoodles is one of my go-to’s on nights like that. It’s light and super easy to make. The entire meal requires less than 10 minutes of cooking – TOTAL. I kid you not. It looks and tastes so impressive, you’d never guess it was so easy.
What is Flank Steak?
Flank steak is seriously one of my favorite cuts of beef because it is so versatile. The flank cut is long and thin. It comes from the lower abdominal region of the cow, below the loin and the sirloin. It’s typically a pretty lean, sometimes tough, and always flavorful cut. This cut is best braised or marinated and grilled.
What are Zucchini Noodles? (Aka Zoodles)
Zucchini, spiral cut into noodles = Zoodles. Zucchini noodles or zoodles are about to become your new best friend if you are new to a low carb lifestyle. They are super easy to make. You simply use your spiralizer to make thin ribbons. If you don’t have a spiralizer, you can use a vegetable peeler instead or simply buy one here. Zoodles are becoming so popular you can buy already spiralized zucchini in many super markets – either in the fresh vegetable section or frozen.
Ingredients for this Recipe
Flank steak, zoodles, and a simple Asian inspired soy sauce glaze. This one is a no-brainer.
Here’s what you’ll need:
- flank steak
- vegetable oil
- low sodium soy sauce or Tamari sauce
- brown sugar
- Toasted sesame seeds
How to Make Glazed Flank Steak with 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: In the meantime prepare the sauce. To do this, combine your soy sauce with the brown sugar, hot sauce, and garlic. Then, 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.
Tips for the Best Flank Steak
- You can slice your flank steak when it’s still partially frozen. If you do this, you’ll be able to get your slices super thin!
- 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.
- Flank steak is at its absolute best when grilled.
Tips for the Best Zoodles
- Don’t peel the zucchini before cooking. The skin is pretty thin but helps the noodles keep their shape.
- When choosing your zucchini, make sure that it is firm and free of large blemishes or soft spots.
- Do not, I repeat, do not salt the raw zucchini. Zucchini is 96% water and salting it will draw out that moister and make it super mushy.
How to Store and Reheat 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.
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. If you do choose to freeze them, they will stay in the freezer for up to a year in an airtight container.
To reheat, place it all back in a pan over medium and heat through until warm. Stir as needed.
Soy Sauce Glazed Flank Steak with Zucchini Noodles
- 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
- 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.