NUTRITION

SERVINGS

INGREDIENTS

6.3 oz Flank Steak, thinly sliced

1.2 oz Dry Rice Noodles

1 cup Sugar Snap Peas

1 tbsp Coconut Aminos

2 tbsp Strong Brewed Coffee

0.5 tsp Toasted Sesame Oil

1 tsp Fresh Ginger, minced

1 clove Garlic, minced

PREPARATION

• 1

  Place the dry rice noodles in a heat-proof bowl and cover with boiling water, soaking for 5-8 minutes until tender but firm, then drain.

• 2

  In a small bowl, whisk together the brewed coffee, coconut aminos, minced ginger, and minced garlic to create the stir-fry sauce.

• 3

  Heat the toasted sesame oil in a large skillet or wok over high heat.

• 4

  Add the thinly sliced flank steak to the skillet in a single layer and sear for 2 minutes until browned, then flip and cook for another minute.

• 5

  Toss in the sugar snap peas and stir-fry with the beef for 2 minutes until the peas are bright green and crisp-tender.

• 6

  Add the drained rice noodles and the coffee sauce to the skillet.

• 7

  Toss everything together over high heat for 1-2 minutes until the sauce has thickened slightly and glazed the beef and noodles.

• 8

  Serve immediately while hot.