Drunken Beef "Noodles"
This Drunken Beef “Noodle” dish from Penny Kovacs (@pennysprimal) is loaded with veggies and bursting with flavor! Cooked just right, this flank steak just melts in your mouth it’s so tender and delicious, while the sauce gets its amazing flavors from fresh ginger, garlic and a touch of sweetness from dates. The “noodles” are hearts of palm “spaghetti” adding another veggie to your plate.
1 lb. Organic grass-fed skirt steak
1 Red bell pepper (sliced thin)
1 Large onion (sliced thin)
3 tbsp. Sesame oil
2-4 Red chilis (sliced thin; number of chilis depends on your preferred level of spiciness)
14.5 oz can Hearts of palm “spaghetti” (drained, rinsed well)
1 cup Fresh Thai basil or regular basil (chopped)
1 tsp. Salt
½ tsp. Pepper
4 Garlic cloves (minced)
1 tbsp. Fresh ginger (minced)
¼ cup Coconut aminos
½ cup Water
4 Dates (puréed)
1 tbsp. Arrowroot flour or powder
For the Sauce
Heat sesame oil in a large skillet.
Pat skirt steak dry and sprinkle with salt and pepper.
Add to skillet and sear 4 minutes per side. Remove from skillet and cover.
Add to skillet peppers, onions and chilis and stir for 2 minutes.
Combine the sauce ingredients and whisk well to combine.
Add sauce to pan with noodles and stir until sauce thickens.
Slice beef thinly against the grain. Add beef to pan and stir well to coat all pieces evenly.
Add basil and stir thoroughly.
Serve and enjoy!
Penny Kovacs is a Whole30 Certified Envoy who has appeared in three magazines as a result of her Whole30 success story! She lives in the beautiful Adirondack Park having over 6 million acres of mountains and lakes. When not in her kitchen cooking up healthy, delicious meals she can be found out and about with her best friend and husband David and their puppy Cooper! Penny can be found on instagram @pennysprimal, on her website, www.pennysprimal.com and on FoodSocial.