- 2 cups sweet potato noodles
- 1 small onion, sliced
- 1 cup sugar snap peas
- 1 pound beef sirloin, sliced thin
- 2 tbsp sesame oil
- 2 tbsp hoisin sauce, gluten free if necessary
- 1/4 cup tamari, or soy sauce if not gluten free
- 3 tbsp garlic, chopped
- 1 tbsp ground ginger
Freeze sirloin for 30 minutes before slicing. This will make it easier to cut.
Whisk hoisin sauce, tamari, garlic and ginger in a small bowl. Set aside.
Heat a non-stick skillet over medium-high heat and add 1 tbsp of sesame oil.
Cook steak for a minute or two. Add a bit of the stir fry sauce and toss to coat. Remove steak from pan and set aside.
Heat another tbsp of sesame oil in same pan. Add all vegetables and cook for about 5 minutes, stirring frequently.
Add steak back to pan and all of stir fry sauce. Toss gently to coat and cook for another minute.
Serve immediately with scallions for garnish.
Calories: 323kcal | Carbohydrates: 25g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 67mg | Sodium: 1042mg | Potassium: 799mg | Fiber: 3g | Sugar: 7g | Vitamin A: 9700IU | Vitamin C: 20.2mg | Calcium: 78mg | Iron: 3.6mg