Beef Noodle Bowl

Ingredients:

For the Meat:

• 1 tsp freshly grated ginger
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 clove minced garlic
• 1/2 tsp red pepper flakes
• 1 lb flank steak sliced against the grain into thin strips

For the Noodle Bowl:

• 4 large zucchini
• 1 tsp sea salt
• 1/5 tbsp sesame oil divided
• 1 yellow onion thinly sliced
• 2 cloves minced garlic
• 1 tsp freshly grated ginger
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1/4 cup coconut aminos
• 1 tsp red pepper flakes
• 1 cup shiitake mushrooms halved with stems removed
• 3 cups baby spinach
• 1 cup shredded carrots
• sesame seeds.

Instructions:

Prepare the meat. Place all the ingredients, except the meat, in a bowl to combine. Place the flank steak in a shallow dish and pour the marinade over it. Refrigerate for at least 6 hours or overnight. Peel the zucchini and use a spiral slicer or julienne peeler to create long noodles, discarding the seeded portions. Lay the noodles on a tray lined with paper towels and sprinkle with 1/2 tsp sea salt. Set aside to dry moisture. Place 2 tsp of the sesame oil in a deep saute pan or wok and eat over medium high heat. Add the marinated beef to the pan and cook for 5 minutes until browned. Remove from the pan, drain the liquid and set aside. Add the remaining sesame oil to the pan and heat on medium high. Add the onion, garlic and ginger and cook for 5 minutes, stirring frequently. Add the honey, vinegar, coconut aminos, red pepper flakes and remaining salt and bring to a boil. Reduce the heat to a simmer, then add the mushrooms, spinach, and carrots and cook for 3 to 5 minutes until the vegetables are soft. Toss in the zucchini noodles and let them cook for 5 minutes until soft. Serve garnished with sesame seeds.

Macros: Per 1 cup serving: 428 calories, 20g fat, 50g protein, 11g carbs, 2g fiber, 0g sugar.