Paleo Beef Rice Noodles
Savor the bold, nourishing flavors of Paleo Beef Rice Noodles, a gluten-free and dairy-free delight perfect for weeknight dinners. This recipe features tender grass-fed beef sirloin paired with vibrant vegetables like red bell peppers, julienned carrots, and broccoli florets, all tossed with chewy rice noodles. The dish is elevated by a savory marinade of coconut aminos, fish sauce, fresh ginger, and garlic, infusing every bite with aromatic depth. Stir-fried to perfection in coconut oil, this wholesome meal is quick to prepare in just 35 minutes and makes four satisfying servings. Garnished with fresh cilantro, lime wedges, and a touch of optional crushed red pepper flakes, this recipe delivers a zesty and nutrient-packed dining experience. Ideal for paleo and clean-eating enthusiasts, it’s a wholesome way to enjoy your favorite Asian-inspired noodles!
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Recipe Information
Ingredients
- 3 tablespoons coconut aminos
- 1 tablespoon fish sauce
- 1 teaspoon ginger, grated
- 3 cloves garlic, minced
- 1 pound grass-fed beef sirloin, thinly sliced
- 2 tablespoons coconut oil
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 4 stalks green onions, chopped
- 1 cup broccoli florets
- 8 ounces rice noodles
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 0.5 teaspoon crushed red pepper flakes (optional)
Instructions
In a small mixing bowl, combine coconut aminos, fish sauce, grated ginger, and minced garlic. Stir well to mix and set aside.
Place the sliced beef in a medium-size bowl and pour half of the marinade over the beef, stirring to coat the slices evenly. Set aside to marinate for 10 minutes.
Prepare the rice noodles according to the package instructions. Once cooked, drain and set aside.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Add the marinated beef slices and stir-fry for 3-5 minutes, until browned and cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of coconut oil. Add the bell pepper, carrot, green onions, and broccoli florets. Stir-fry the vegetables for about 5 minutes, until they are tender-crisp.
Return the cooked beef to the skillet, along with the prepared rice noodles. Pour the remaining marinade over the mixture and toss everything to coat well and heat through.
Serve the Paleo Beef Rice Noodles hot, garnished with chopped fresh cilantro and lime wedges on the side. If desired, add a sprinkle of crushed red pepper flakes for extra heat.
Nutrition Facts
Calories |
1509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 3051 mg | 133% | |
| Total Carbohydrate | 102.0 g | 37% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 23.0 g | ||
| Protein | 131.0 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2763 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
