With 38g of protein and only 320 calories per serving, this recipe makes hitting your daily protein targets effortless and delicious.

[Nutrition Highlights (Per Serving)]

• Calories: 320 kcal

• Protein: 38g

• Net Carbs: 4g

• Fat: 16g

• Prep Time: 5 mins | Cook Time: 10 mins | Servings: 3

[Ingredients]

• 1 lb (450g) sirloin steak, trimmed of excess fat and cut into bite-sized cubes

• 2 medium zucchini, diced into half-moons

• 1 tbsp olive oil (or light cooking spray)

• 2 tbsp light butter (or grass-fed butter)

• 4 cloves garlic, minced

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp smoked paprika

• Fresh chopped parsley for garnish

[Step-by-Step Instructions]

1. Season the Steak:

   Pat the steak cubes dry with a paper towel. Season evenly with salt, black pepper, and smoked paprika.

2. Sear the Steak Bites:

   Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add the steak cubes in a single layer (do not crowd the pan). Sear for 3–4 minutes, flipping occasionally until golden brown on all sides. Transfer the steak to a plate.

3. Cook the Zucchini:

   In the same skillet, reduce heat to medium. Add the diced zucchini and cook for 3–4 minutes until tender-crisp.

4. Combine with Garlic Butter:

   Add minced garlic and butter to the skillet. Stir continuously for about 1 minute until fragrant. Return the steak bites and their juices to the pan, tossing everything together for 1–2 minutes to coat in the garlic butter.

5. Garnish & Serve:

   Remove from heat, garnish with fresh parsley, and serve immediately.

[Meal Prep & Storage Tips]

• Refrigerator: Store leftovers in an airtight glass container for up to 4 days.

• Reheating: Reheat in a hot skillet for 2 minutes or microwave in 30-second bursts to avoid overcooking the steak.

• Side Pairings: Serve over cauliflower rice for an ultra low-carb meal, or with white jasmine rice for a post-workout refuel.