Instructions

• Make the sauce: add ½ cup coconut aminos, ½ cup chicken broth, 2 Tbsp toasted sesame oil, 2 Tbsp rice vinegar or fresh lime juice (to taste), 2 large cloves garlic, 2 tsp sriracha (optional), 1 Tbsp fresh ginger (peeled and grated), 1 Tbsp tapioca flour or cornstarch, 1 tsp fish sauce (optional), ½ tsp sea salt (to taste), and ¼ tsp black pepper (to taste) to a small blender and blend until smooth. Alternatively, peel and mince the garlic and peel and grate the ginger, then whisk all the same ingredients together in a bowl until the starch is dissolved. Set the sauce aside.
• Bring a large pot of water to a boil. Add the 8 ounces rice noodles and cook for 6–8 minutes or according to the package instructions. Drain the noodles in a colander and set aside.
• While the water is heating and/or the noodles are cooking, heat a large skillet or wok over medium-high heat until hot. Add 2 Tbsp avocado oil and swirl to coat.
• Add the 8 ounces NY Strip Steak (sliced) and ½ small yellow onion (sliced) to the hot skillet. Spread the beef and onions into a single layer and cook undisturbed for 2–3 minutes to brown.
• Stir the beef and onions, then add 1 small crown broccoli (chopped) and 1 small red bell pepper (chopped). Cook, stirring occasionally, for 3–5 minutes more, until the vegetables are softened but still al dente. If the vegetables are browning too quickly, reduce the heat to medium.
• Add the cooked rice noodles, 1 bunch green onions (chopped), and the prepared sauce to the skillet with the beef and vegetables. Toss or stir constantly until the sauce thickens and is mostly absorbed/coats the noodles (this will happen quickly).
• Taste and adjust seasoning with additional sea salt and black pepper if needed. Serve the beef and noodles immediately.