NUTRITION

SERVINGS

INGREDIENTS

5.5 oz flank steak

0.75 oz sweet potato glass noodles

1 cup fresh spinach

0.5 cup carrots

0.5 cup shiitake mushrooms

0.25 cup yellow onion

0.5 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp garlic

1 tsp ginger

1 tsp toasted sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

PREPARATION

• 1

  Boil a large pot of water and cook the sweet potato glass noodles for 6-7 minutes until translucent and chewy, then drain and rinse with cold water.

• 2

  Slice the flank steak into thin 2-inch strips and season with sea salt and black pepper.

• 3

  Heat avocado oil in a large skillet or wok over medium-high heat and sear the beef strips until browned, then remove and set aside.

• 4

  In the same skillet, add the sliced onions, carrots, and shiitake mushrooms, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 5

  Add the minced garlic, ginger, and fresh spinach to the pan, stirring until the spinach is just wilted.

• 6

  Return the cooked noodles and beef to the skillet, then pour in the coconut aminos and toasted sesame oil.

• 7

  Toss everything together for 1-2 minutes until thoroughly heated and coated in the sauce.

• 8

  Garnish with toasted sesame seeds before serving warm.