NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank steak

0.5 oz Sweet potato starch noodles

1 cup Fresh spinach

0.5 cup Sliced carrots

0.5 cup Shiitake mushrooms

0.25 cup Sliced yellow onion

1 tbsp Tamari

0.5 tsp Toasted sesame oil

1 tsp Coconut aminos

1 clove Minced garlic

0.5 tsp Sesame seeds

0.25 tsp Black pepper

0.5 tsp Avocado oil

PREPARATION

• 1

  Bring a large pot of water to a boil and cook the sweet potato starch noodles for 6-7 minutes until translucent and chewy; drain and rinse with cold water.

• 2

  While the noodles cook, thinly slice the flank steak against the grain into 2-inch strips and season with black pepper.

• 3

  In a small bowl, whisk together the tamari, toasted sesame oil, coconut aminos, and minced garlic to create the sauce.

• 4

  Heat avocado oil in a large skillet or wok over medium-high heat; add the beef strips and sear until browned, approximately 2-3 minutes, then remove from the pan.

• 5

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

• 6

  Add the fresh spinach to the skillet and toss until just wilted.

• 7

  Return the cooked noodles and beef to the skillet, pour the sauce over the mixture, and toss everything together for 1-2 minutes until heated through.

• 8

  Garnish with sesame seeds before serving.