NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

2 oz dry buckwheat soba noodles

1 tsp toasted sesame oil

0.5 cup red bell pepper

0.5 cup zucchini

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  Bring a pot of water to a boil and cook the buckwheat soba noodles according to package directions, then drain and set aside.

• 2

  In a large skillet over medium-high heat, add the ground beef and cook until browned, breaking it into small crumbles with a spatula.

• 3

  Season the beef with sea salt and black pepper, then remove the meat from the skillet and set aside, leaving any juices in the pan.

• 4

  Add the sesame oil to the same skillet, then toss in the sliced red bell pepper and zucchini, sautéing for 3-4 minutes until tender-crisp.

• 5

  Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

• 6

  Add the cooked beef and noodles back into the skillet, then pour the coconut aminos over the mixture.

• 7

  Toss everything together for 2 minutes until well combined and heated through.

• 8

  Garnish with sliced green onions before serving warm.