Keto Garlic Steak Bites with Brussels Sprouts and Squash
How to Make It
Step 1
Slice the steak into 1-inch cubes, transfer them to a bowl, and mix in the soy sauce, 1 Tbsp olive oil, sriracha, ½ tsp salt, and ½ tsp black pepper. Let marinate while you prepare the other components. Cut the butternut squash into ½ inch cubes, quarter the Brussels sprouts, mince the garlic, and finely chop the parsley and thyme.
Step 2
Place a skillet over medium-high heat. Add 1 tbsp of olive oil and 1 tbsp of butter to the skillet. When butter is melted, add the butternut squash and Brussels sprouts. Cook for 3 minutes, add 1 minced garlic clove, stir, then cook for another 2-3 minutes until the veggies are fork-tender.
Step 3
Transfer the veggies to a plate. Add the remaining 2 tbsp of butter, 4 minced garlic cloves, herbs, and crushed red chili. Cook for 30 seconds then add the steak cubes to the skillet in one layer. Cook the steak for 2 minutes undisturbed.
Step 4
Flip the steak bites and cook for another 1-2 minutes until nicely browned. Adjust cooking time depending on how you like your steak. Push the steak to one side and add the cooked veggies to the empty half of the skillet.
Step 5
Heat the veggies for 30 seconds, then take the skillet off the heat. Garnish with more fresh herbs and crushed red chili, and serve.
Ingredients
- Lean steak – 600 g
- Extra virgin olive oil – 2 tbsp
- Soy sauce, low sodium – 1 tbsp
- Hot chili sauce (Sriracha) – 1 tsp
- Salt – 0.5 tsp
- Black pepper – 0.5 tsp
- Brussels sprouts, raw – 130 g
- Butternut squash – 100 g
- Butter – 3 tbsp
- Garlic, fresh – 4 clove
- Thyme, fresh – 1 tsp
- Parsley – 1 tbsp
- Crushed Red Pepper Flakes – 0.5 tsp