Korean Beef with Glass Noodles

Name: Korean Beef with Glass Noodles
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 2 tbsp coconut aminos; 1 tbsp sesame oil; 1 cloves garlic (minced); 1 tsp fresh ginger (grated); 1/2 tsp black pepper (freshly ground); 2 lb Steak tips (thinly sliced); 3 tbsp coconut aminos; 1 tbsp sesame oil; 1 tbsp rice vinegar; 2 cloves garlic (minced); 1 tsp fresh ginger (grated); 1/4 tsp red pepper flakes (optional); 1 tbsp arrowroot powder; 2 tbsp avocado oil; 1 medium onion (thinly sliced); 1 large bell pepper (seeded and thinly sliced lengthwise (or snap peas or sliced zucchini)); 1 medium carrot (thinly sliced on the diagonal); 10 oz Ramen noodles; 4 Cups Spinach; 10 Oz Frozen shelled Edemame

Bold, savory, and just the right amount of sweet, this one-pan Korean dish features juicy marinated skirt steak, crisp veggies, and glass noodles in a rich, garlicky sauce with a hint of sesame.

55 min total6 servingsKorean

Calories

706

Protein

40g

Carbs

58g

Fat

34g

Ingredients

2 tbsp coconut aminos
1 tbsp sesame oil
1 cloves garlic (minced)
1 tsp fresh ginger (grated)
1/2 tsp black pepper (freshly ground)
2 lb Steak tips (thinly sliced)
3 tbsp coconut aminos
1 tbsp sesame oil
1 tbsp rice vinegar
2 cloves garlic (minced)
1 tsp fresh ginger (grated)
1/4 tsp red pepper flakes (optional)
1 tbsp arrowroot powder
2 tbsp avocado oil
1 medium onion (thinly sliced)
1 large bell pepper (seeded and thinly sliced lengthwise (or snap peas or sliced zucchini))
1 medium carrot (thinly sliced on the diagonal)
10 oz Ramen noodles
4 Cups Spinach
10 Oz Frozen shelled Edemame

Instructions

1
Marinate the steak: In a medium bowl, whisk together 2 tbsp coconut aminos, 1 tbsp sesame oil, 1 clove minced garlic, 1 tsp grated ginger, and 1/2 tsp black pepper. Add the steak and toss to coat. Cover and marinate in the fridge for at least 20 minutes, or up to 2 hours.
2
Make the sauce: In a small bowl, whisk together 3 tbsp coconut aminos, 1 tbsp sesame oil, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp grated ginger, 1/4 tsp red pepper flakes (if using), and 1 tbsp arrowroot powder. Set aside.
3
Cook the glass noodles according to package directions and set aside.
4
Heat 1 tablespoon of the avocado oil in a large skillet over medium-high heat. Add the onion, bell pepper, and carrot and stir-fry for 6 to 8 minutes, until slightly softened. Remove and set aside.
5
Raise the heat to high and add the remaining 1 tablespoon avocado oil. Add the marinated steak in a single layer and cook for 2 to 3 minutes per side, until browned and caramelized.
6
Return the vegetables to the skillet, add the cooked glass noodles and the sauce, and toss everything together until well combined and heated through, about 1 to 2 minutes. Serve immediately.