Servings per recipe: 4 servings
Calories per serving: 404.3 calories
Ingredients
1 lb. boneless sirloin tip roast
2 whole dried red chili peppers
1 tsp. crushed red pepper
1 tbsp. brown sugar
1 tbsp. + 1 ½ tsps. cornstarch
1 tsp. sesame oil
1 tbsp. dry sherry
¼ cup soy sauce
4 tbsps. coconut oil, divided
2 bunches green onion, cut into 2-inch pieces
1 cup potatoes, spiralized
1 ½ cups carrots, spiralized
1 ½ cups zucchini, spiralized
Directions
- Cut roast into ½-inch thick and 3-inch long strips. Marinate in a big bowl with whole chili peppers, crushed red pepper, brown sugar, cornstarch, sesame oil, sherry and soy sauce. Place covered in the refrigerator for about 20-30 minutes, and occasionally stir meat.
- Place a wok or medium fry pan on medium high fire and heat 1 tbsp. of oil. Add green onion, cover and cook until tender around 6 minutes. Transfer green onion to a plate.
- In same wok on medium high fire, heat oil. Add beef marinade and cook for a minute. Add and stir fry potatoes and carrots for 5 minutes. Add zucchini and continue stir frying for another 5 minutes. Remove from fire and evenly divide into 4 bowls.
- In the same wok or fry pan, add 2 tbsps. oil and sauté the beef for 5 minutes or until cooked thoroughly. Add back cooked onion and sauté until heated through. Remove from fire and evenly divide on top of the four veggie (carrot, potato, and zucchini) noodle bowls.
- Serve and enjoy.
