30-Min Gluten-Free Beef Chow Mein (Print Version)
# Ingredients:
→ Protein & Noodles
01 -
1 package gluten free spaghetti noodles (Banza Pasta recommended)
02 -
1 pound sirloin, thinly sliced
→ Vegetables
03 -
2 cups broccoli florets
04 -
1 cup shredded carrots
05 -
1 cup sugar snap peas
06 -
1 (8 oz) can water chestnuts
→ Sauce & Oils
07 -
1/2 cup Tamari sauce
08 -
1 tablespoon arrowroot powder
09 -
1 teaspoon sesame oil
10 -
1 teaspoon minced garlic
11 -
2 tablespoons avocado oil
12 -
2 tablespoons water
# Instructions:
01 -
Mix all sauce ingredients together with a fork in a small bowl. Once arrowroot powder is fully dissolved, add your sirloin along with 1/2 of the sauce mixture to a container or freezer bag to marinate.
02 -
Bring a pot of water to a boil and when ready, break raw noodles in half and add to water. Boil for 3 minutes and then remove from heat and strain. Set aside.
03 -
In a large skillet heat 2 tablespoons avocado oil. Using tongs, add in beef and pan fry for about 4 minutes per side. Remove beef from skillet and set out on a paper towel to soak up any excess oil.
04 -
Add vegetables, minus the water chestnuts, to the warmed skillet with 2 tablespoons of water and cover. Cook until veggies are becoming tender but still crisp (about 3 minutes).
05 -
Remove cover and add in noodles, remaining sauce and water chestnuts. Let cook for about 3 more minutes to allow noodles to begin to crisp up. Add in sliced beef and stir fry for one more minute mixing everything together.
06 -
Garnish with sesame seeds and chili flakes.
# Notes:
01 -
Pasta cooking time is specifically for Banza Pasta. If using different pasta, check package instructions and cook for 1 minute less than al dente time.