3/4 cup coconut aminos
1/4 cup honey
2-3 tbsp Gochujang Korean chile paste
1.5 tbsp rice vinegar
1 tbsp fresh ginger, grated
1 clove garlic, minced
1 tbsp toasted sesame oil
1 (8 ounce) box of brown rice noodles
2 tbsp sesame seed oil
2 large carrots, chopped into matchsticks
1 red & 1 orange bell pepper, sliced thin
8 ounces mushrooms sliced
1 lb flank steak steak, sliced into bite size strips
2 green onions chopped
1/4 cup sesame seeds
1 small bunch fresh cilantro, chopped
In a small dish whisk together all the sauce ingredients.
Cook noodles according to the package, leaving them slightly undercooked.
Prep all your ingredients prior to cooking.
Heat a large skillet over high heat. Add 1 tbsp sesame oil to the pan. Add the carrots, peppers, and mushrooms. Do two batches if needed. Stir fry the veggies until tender and bright.
Add a few tbsp of the sauce and stir occasionally while cooking.
Spoon the vegetables onto a plate. Add a tbsp of sesame oil to the skillet.
Add the steak and caramelize each side for roughly 2 mins/side.
Add a couple tbsp of the sauce and cook until steak is coated. Add green onions and sesame seeds. Toss for 1 more minute. Add the vegetables, noodles, and remainder of the sauce into the skillet. Toss and cook for 2-3 minutes until sauce is thickened.
Remove from stove and add cilantro. Dish up and dig in! YUM!
NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.