Beef Chow Fun is amazingly delicious with tender beef in a flavorful gluten-free sauce served over zucchini noodles. It's like take-out but healthier. Get the recipe today...it's paleo and whole30 friendly.
Velvet the meat. Combine the meat, coconut aminos, arrowroot powder, rice vinegar, and salt in a small bowl. Set aside to marinate while you prep the rest of the ingredients.
Prep the stir-fry ingredients. Using a veggie peeler, cut the zucchini into long, wide ribbons. (Stop when you hit the seeds.) Place the ribbons in a colander, sprinkle with the salt, and place the colander in the sink to drain, about 10 minutes. Meanwhile, peel the ginger and cut it into very thin slices; set aside. Cut the green onions in half lengthwise, and the cross-wise into 3-inch pieces; set aside. In a small bowl, combine the sesame oil, coconut aminos, coconut sugar, salt, and black pepper; set aside.
Cook the beef. Place 1 tablespoon avocado oil in a large, nonstick skillet or wok and warm the oil over medium-high heat, 3 minutes. Add the beef to the pan and cook, undisturbed, 1-2 minutes. Stir and cook another 1-2 minutes. Transfer to a plate.
Start the stir-fry. In the same pan, add another 1 tablespoon oil and heat it, 2 minutes. While it heats, rinse the zucchini ribbons, drain, and pat dry with a clean dish towel; set them nearby. Things are going to start moving quickly! Add the ginger to the hot pan and stir-fry 15 seconds, then add the mushrooms and toss to coat in the oil. Stir-fry 1-2 minutes, then add the green onions and toss to combine. Add the zucchini noodles and stir-fry 2 minutes, just until they're a little wilted.
The big finish. Return the beef to the pan and toss to combine. Add the coconut aminos mixture to the pan and stir-fry, coating everything with sauce. Add the bean sprouts and stir-fry until the bean sprouts are just tender. Sprinkle with sesame seeds and serve immediately.
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