This recipe is perfect for a quick and delicious weeknight dinner!
1 pound sirloin, sliced diagonally into 1/8 to ¼ inch strips
7 tablespoons coconut oil + more if needed, divided
2 teaspoons salt, divided
1 tablespoon arrowroot powder
4 tablespoons chopped shallots
4 garlic cloves, pressed
2 cups sliced brown mushrooms
1, 14 oz. package of rice noodles, divided
1 red pepper, cut into 1½-inch square pieces
1 yellow pepper, cut into 1½-inch square pieces
2 cups snow peas, or sugar snap peas
2-3 green onions, thinly sliced (optional for garnish)
1 bottle Tessemae’s Mushroom Ginger Immunity
In a large pot, bring water to a boil. Cover and reduce heat to low. You will use this later to cook the noodles.
In a large bowl, combine the steak, 1 tablespoon coconut oil, the arrowroot powder, and 1½ teaspoons salt and toss to combine well. Divide the steak into two batches and set aside.
In a large sauté pan over medium high heat, melt 1 tablespoon coconut oil. In single layers, add the steak to the pan and sauté until charred, checking after 1½ minutes for doneness. As each piece begins to char, flip to the other side. Once all the pieces are flipped, remove the beef and set aside in a bowl.
Add 1 tablespoon coconut oil to the same pan. Be sure to watch the steak cooking closely as the pan is already hot and the steak may cook faster, then repeat cooking instructions for the second batch. Remove the steak and set aside in the bowl with the first batch.
In the same pan, over medium heat, add 1 tablespoon coconut oil, the shallots, garlic, and a sprinkle of salt, stirring and sautéing until translucent, about 1-3 minutes. Transfer to the bowl with the cooked steak.
Return the pan to medium high heat, add 3 tablespoons coconut oil, the mushrooms, and a sprinkle of salt, stirring constantly and cooking for 2 minutes.
While the mushrooms are cooking, place the rice noodles in the hot water. Turn off the heat and let the noodles cook for about 8 minutes, or follow the instructions on the package.
Add 1 tablespoon coconut oil and the red and yellow peppers to the pan with the mushrooms and cook until soft, but keeping their shape, about 1 – 2 minutes. Then add the peapods and another sprinkle of salt, stirring and cooking for 30 seconds, stirring to combine well. Return the beef, shallots, and garlic to the pan. Turn off the heat. Add 2 tablespoons to ¼ cup of Tessemae’s Mushroom Ginger Immunity Superfood Sauce or to taste. Stir to combine.
Drain and transfer the hot noodles to a large bowl and add ¼ – ½ cup (or more) of Tessemae’s Mushroom Ginger Immunity Sauce and 1 tablespoon coconut oil, tossing to combine. Top with the beef mixture and garnish with thinly sliced green onions.
Feel free to use the same color bell pepper.
Use about 2 oz. of rice noodles per person.
Add more oil as needed if anything sticks to the pan.
Keywords: weeknight dinner, beef stir fry, weeknight stir fry