Description
Ready in 20 minutes, gluten- and grain-free! You won’t miss the takeout, I promise!
Ingredients
- 1 Large (300g To 400 Size) Sweet Potato
- 2-½ teaspoons Coconut Oil, Divided
- 1 teaspoon Fresh Ginger, Minced
- Salt And Pepper
- ½ pounds Top Sirloin Steak, Cut Into Thin, Bite-sized Pieces
- FOR THE SAUCE:
- 1 cup Orange Juice, Not From Concentrate
- 2 teaspoons Fresh Ginger, Minced
- 4 teaspoons Coconut Aminos (or Soy Sauce, If Not Paleo)
- 4 teaspoons Honey
- 6 cups Kale, Torn Into Bite-sized Pieces
Preparation
1. Spiralize potatoes using 3mm blade.
2. Heat 1 1/2 teaspoon coconut oil in a large pan over medium heat. Add in potatoes noodles and cook until they just begin to soften, about 5–7 minutes. Place into a bowl and cover to keep warm.
3. Heat remaining teaspoon oil in pan over medium heat and add fresh ginger. Cook until lightly browned and fragrant, about 1 minute.
4. Add in steak and cook until no longer pink. Drain fat and place into a bowl. Cover it to keep warm and set aside.
5. In a small bowl, whisk together all sauce ingredients (except kale) and toss into pan. Turn heat up to high and boil sauce until it just begins to thicken, about 2–3 minutes. Turn heat down to medium and toss in kale. Cook until kale just begins to wilt.
6. Divide noodles and steak between plates and top with the sauce and kale mixture.
7. Devour.
