Description
This impressive meal brings all the flavors, colors and textures. It’s going to be your new favorite.
Ingredients
Scale
- 1/4 cup tamari
- 1/3 cup coconut aminos (I like this brand)
- 2 teaspoon sesame oil
- 2 garlic cloves, chopped
- 2 teaspoons fresh ginger, chopped
- 1 teaspoon honey
- 2 pounds hanger steak
- 1 tablespoon coconut oil
- 1/2 onion, sliced
- 8 oz sliced mushrooms (portabella’s work great)
- Rice noodles, cooked according to the package
- 2 large handfuls fresh spinach
- a small bunch of cilantro, chopped
Yum Yum Sauce (adapted from Half Baked Harvest’s Super Simple Cookbook)
- 1/2 cup tahini
- 1 teaspoon honey
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pinch of chipotle powder or a teaspoon of hot sauce
- pinch of salt
Instructions
- Combine the tamari, coconut aminos, garlic, ginger and honey together in a small bowl.
- In another bowl, add the steak and 2 tablespoons of the sauce. Turn the steaks so that it coats them and let them sit on the counter.
- Heat a large sauce pan over medium high heat. Add the coconut oil and melt.
- When the pan is hot, add the steaks and cook for 3-4 minutes on each side. The time of cooking depends on the thickness of the steaks. I wanted mine medium rare. Flip and cook the same amount of time on the other side.
- Remove from pan and turn the heat down. Let the steaks rest on a plate.
- While the steaks are cooking, boil the water for the noodles and start cooking them. Make sure to not over cook them. I like to drain them and spray cold water on them to stop the cooking. It also helps them not to form a huge ball of paste that gets stuck to each other.
- Add the onions and mushrooms to the pan and sauté until soft and brown – about 4 minutes.
- Add the tamari and coconut aminos mixture to the pan and cook for 2 minutes. Turn the heat off.
- Add the spinach and combine with the rest of the ingredients (you can also add the fresh spinach to the bowl for a fresh crunch instead).
- Slice the steaks and then add back into the pan with the onions and mushrooms or add directly to your serving bowls. You may want to reheat them a bit or not – up to you.
- To serve, add the noodles to the bowl, top with mushroom, onions and spinach. Lay the cut steak on top. Spoon some of the pan sauce on top. Drizzle Yum Yum Sauce on top. Garnish with cilantro.
To make the Yum Yum Sauce
- Mix everything together in a small bowl or glass container with a lid. Use to drizzle over the steak, mushrooms and noodles. Keep in the refrigerator for 2 weeks.
Notes
I made it soy and gluten free. If you don’t have tamari, use regular soy sauce. If you like egg noodles or udon noodles – use them! If you don’t like coconut aminos – use a teriyaki sauce.
Don’t have rice noodles? That’s fine – make some jasmine rice or add extra vegetables!
- Prep Time: 5
- Cook Time: 30
- Category: beef
- Method: stove-top