Whole30 Beef Rice Noodles
Savor the bold flavors of this Whole30 Beef Rice Noodles recipe, a mouthwatering stir-fry dish that’s as healthy as it is satisfying. Perfectly tender steak, marinated in a savory blend of coconut aminos, lime juice, and aromatic ginger, takes center stage alongside crisp bell peppers, carrots, and broccoli. Tossed with gluten-free rice noodles and finished with fresh cilantro and a hint of red chili flakes, this recipe is a delightful fusion of freshness and heat. Quick to make with just 20 minutes of prep and 15 minutes of cook time, it’s ideal for busy weeknights, meal prep, or when you’re craving takeout-inspired flavors without compromising your Whole30 commitment. Serve it piping hot and enjoy a nutrient-packed, flavor-loaded meal that everyone will love!
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Recipe Information
Ingredients
- 1 pound steak (flank or sirloin)
- 0.25 cup coconut aminos
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 inch piece ginger, minced
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 8 ounces rice noodles
- 2 tablespoons avocado oil
- 1 bell pepper, sliced
- 1 carrot, julienned
- 2 cups broccoli florets
- 2 green onions, sliced
- 0.25 cup cilantro, chopped
- 0.5 teaspoon red chili flakes
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Start by slicing the steak thinly against the grain to ensure tender pieces. Set aside.
In a medium bowl, combine coconut aminos, lime juice, fish sauce, minced ginger, minced garlic, and sesame oil. Mix well and add the sliced beef to marinate for at least 15 minutes.
Meanwhile, cook the rice noodles according to the package instructions. Once cooked, drain and set aside.
Heat avocado oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add bell pepper, carrot, and broccoli. Stir-fry until just tender, about 4-5 minutes.
Return the beef to the skillet with the vegetables. Add the cooked rice noodles, tossing to combine.
Add sliced green onions, chopped cilantro, red chili flakes, salt, and pepper to the skillet. Toss everything together until well mixed and heated through.
Serve the beef rice noodles hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 4440 mg | 193% | |
| Total Carbohydrate | 101.2 g | 37% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 24.9 g | ||
| Protein | 121.5 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2053 mg | 44% | |
*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.
