This Flank Steak with Zucchini Noodles is a bright, flavorful summer dinner that comes together in about 20 minutes. Thin strips of flank steak cook quickly and stay tender, while a glossy soy sauce glaze adds savory, slightly sweet umami. Paired with crisp-tender zucchini noodles, this is a light but satisfying complete meal for busy weeknights.
Why You’ll Love This Flank Steak With Zoodles
- Zoodles. Zucchini noodles are a fresh, low-carb pasta alternative that stay pleasantly al dente when cooked briefly.
- Quick and easy. Most of the work is a few minutes of slicing and spiralizing; the cooking time is under 10 minutes, so it’s perfect for weeknights.
- Light for warm weather. This dish delivers big steak flavor without feeling heavy—ideal for hot evenings.
- Soy sauce glaze. A simple mix of soy sauce, brown sugar, garlic, and a touch of heat gives the steak great flavor and helps tenderize the meat.
What You’ll Need
- Flank steak
- Zucchini
- Vegetable or olive oil
- Soy sauce – low-sodium works well; substitute Tamari or coconut aminos if needed
- Sriracha or another hot sauce to taste
- Fresh garlic, minced
- Toasted sesame seeds for garnish
How to Cook Flank Steak and Zucchini Noodles
- Heat the pan: Warm oil in a large frying pan over medium-high heat.
- Cook the steak: Add steak strips and cook 2–3 minutes until browned on all sides. Drain any excess liquid.
- Add the zoodles: Stir in spiralized zucchini and cook another 3 minutes so the noodles stay crisp-tender.
- Make the sauce: Whisk soy sauce, brown sugar, Sriracha, and garlic until combined. Pour the sauce into the pan and toss everything together, cooking 1–2 minutes more so the glaze coats the steak and noodles.
- Finish and serve: Remove from heat, sprinkle with toasted sesame seeds, and serve immediately.
Recipe Tips and Variations
- Slice against the grain. Cut the flank steak across the muscle fibers to keep slices tender. Slightly frozen steak is easier to slice thinly.
- Grill option. Grill the steak for more char and smoky flavor, or use a hot grill pan for similar results indoors.
- Keep zucchini skin on. The skin helps the zoodles hold their shape and adds color and nutrients.
- Avoid salting raw zoodles. Salt draws out water and can make the noodles soggy. Season after cooking instead.
Serving Suggestions
The steak and zoodles make a satisfying meal on their own, but you can add a side if you like. Options that pair well include a warm crusty bread, corn-based sides, or an extra roasted vegetable. If you prefer a heartier accompaniment, roasted or mashed potatoes work nicely with steak.
How to Store Leftovers
- Store completely cooled steak and zoodles in airtight containers in the refrigerator for 5–7 days. Storing them separately helps prevent the zoodles from becoming watery.
- Spiralized zucchini can be stored raw in the fridge for 2–3 days if lined with a paper towel to absorb moisture.
- Avoid freezing zoodles; texture will suffer. Cooked flank steak can be frozen for up to 3 months in an airtight container.
- To reheat, warm gently in a skillet over medium heat until heated through, stirring occasionally.
FAQs
Flank steak is a long, relatively lean cut from the lower abdominal area of the cow. It’s flavorful and benefits from marinating, quick high-heat cooking, or braising. Slicing thin across the grain keeps it tender.
Zoodles are zucchini cut into long, thin ribbons using a spiralizer or vegetable peeler. They’re a popular low-carb substitute for pasta and cook very quickly.
Choose firm zucchini without soft spots or large blemishes. Medium-size zucchini are easiest to spiralize and have a good texture for noodles.
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
- 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 and cook 2–3 minutes, until just browned on all sides. Drain any excess liquid.
- Stir in spiralized zucchini and cook for 3 more minutes.
- Meanwhile, combine soy sauce, brown sugar, Sriracha, and garlic; whisk until incorporated.
- Add the sauce to the pan, stir to combine, and cook 1–2 minutes until glazed.
- Remove from heat, garnish with toasted sesame seeds, and serve immediately.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and tools used.
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