Carrot Noodle Stir Fry with Steak & Veggies
Ingredients:
2 tbsp. Light Olive Oil, plus more for cooking
1 tbsp. Fresh Ginger, Minced
2 Large Garlic Cloves, Minced
12oz Flank Steak, sliced
1 Small Head Broccoli, cut into florets
1 Green Pepper, sliced
1 Package Carrot Noodles
1/2 tsp. White Pepper
1.5 tbsp. Red Boat Fish Sauce
1-2 tbsp. Coconut Aminos (per your taste)
Salt & Pepper to taste
Scallions for garnish
Instructions:
- Season your steak with salt and pepper
- Heat your oil in a wok over medium-high heat
- Add ginger to your heated oil, stirring for 30 seconds
- Add steak in a single layer and cook until steak is seared, about 2-3 minutes (will depend on thickness)
- Remove steak from the wok and set aside
- Keeping the pan over medium-high heat add in some more olive oil and garlic and heat until just golden brown
- Add in broccoli and pepper slices and cook for about 5 minutes (or less if you like crunchier veggies
- As you toss, add in the white pepper, fish sauce, and coconut aminos
- Add the steak back into the pan and toss with broccoli and pepper. Cook for another 2 minutes
- Add in the carrot noodles and cook for another minute or two until carrots are just warm
- Season with salt and pepper as needed
- Serve with coconut aminos and scallions
