Serves: 4
Prep Time: 15 minutes
Total Time 40 minutes
1 Tablespoon vegetable oil or avocado oil
5 green onions, white and green parts separated, sliced thin
2 Tablespoons fresh grated or minced ginger, or 2 teaspoons ginger juice
2 cloves fresh garlic, minced
3 cups beef broth
3 cups reduced sodium chicken broth
2 Tablespoons dry sherry or rice wine
2 Tablespoons reduced-sodium gluten free Tamari sauce, plus more to taste
1 pound flank steak or other steak, sliced very thin across the grain and cut in half lengthwise into bite size pieces
1 package thin rice noodles or rice vermicelli
3 cups shredded coleslaw mix or shredded Napa cabbage
3 cups baby spinach leaves
1 Tablespoon toasted sesame oil, for serving, plus more as needed
salt and pepper
1. Saute Onions: In a large Dutch oven over medium heat, add oil and heat until shimmering. Add white parts of onion only, garlic and ginger (if using ginger juice add in next step) and stir together. Cook until fragrant, about 1 minute or so.
2. Add Broth: Add beef broth, chicken broth, sherry or wine, and Tamari sauce. Increase heat and bring to a boil.
3. Cook Noodles: When broth comes to a boil, add noodles and stir to separate. Reduce heat to a simmer and cook noodles, stirring often to prevent sticking, for 6 minutes or until noodles are soft and don’t seem too al dente when tested.
4. Cook Steak: Stir in steak pieces and coleslaw mix and continue to cook over low heat until meat is no longer pink.
5. Add Coleslaw: When steak is no longer pink add spinach and turn off heat. Stir together and let set until spinach is wilted, about 1 minute.
6. Finish & Serve: Add green onions and sesame oil and stir to combine. Adjust with Tamari, salt and pepper, and sesame oil to taste as needed. Serve. Enjoy!
