Korean Beef and Vegetable Noodle Bowl

Korean Beef and Vegetable Noodle Bowl
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  1. 1 Tbsp Grape Seed Oil
  2. 1 head Broccoli, chopped
  3. 1 Red Bell Pepper, thinly sliced
  4. 1 cup Green Cabbage, thinly sliced
  5. 3 Raw Carrot, julienned (PHASE 4 ONLY)
  6. 2 cup Shiitake Mushrooms, sliced, loosely packed
  7. 1 Tbsp Ginger Root, minced
  8. 2 cloves Garlic, minced
  9. 1/3 cup Low Sodium Soy Sauce
  10. 1/2 tsp Salt
  11. 1 tsp Black Pepper
  12. 1 bunch Kelp Noodles
  13. 1 Green Onion, thinly sliced
  14. 2 lb Flank Steak, thinly sliced
  1. In a large skillet, dutch oven, or wok, heat the Grape Seed Oil over medium heat.
  2. Add the broccoli and bell pepper to the skillet and saute for 5 minutes.
  3. Add the carrot (Phase 4 Only) and cabbage to the skillet and saute for another 3 minutes.
  4. Add the garlic, ginger, and shiitake mushrooms, and continue to saute until mushrooms are soft.
  5. Pour the coconut aminos over the vegetables, season with salt and pepper, and continue to saute for 3 more minutes.
  6. Add the kelp noodles, and green onion, and stir to combine. Cook the kelp noodles for 3 minutes, and then transfer the vegetables into a glass bowl.
  7. Turn the skillet up to medium high heat, and in small batches sear the flank steak on either side for 1-2 minutes, or until browned.
  8. Place the cooked batches of steak into the bowl with the vegetables as they finish.
  9. Once you have seared all of the steak, turn the burner down to low heat, and transfer the beef and vegetables back into the skillet.
  10. Stir to combine all ingredients.
  11. Plate the dish, garnishing with additional green onion if desired.
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