What’s the best way to avoid preparing for an in-class essay until the last minute? With piles of sweet potato noodles, stir-fried beef and a thick, sweet and nutty sauce! Also by updating an old recipe and writing a blog post while shoving my face into a bowl of sweet potato noodles. Is it still procrastination if I am being productive?
As mentioned, this is an update of an old recipe, and it also happens to be the best stir-fry I’ve ever cooked! I completely revamped my beef and broccoli noodles bowls, and made them 5000x better by adding a thick sauce and replacing the zucchini noodles with sweet potato noodles. Yep, yep!
Adding sweet potato noodles takes this recipe to a whole new delicious place, and reminds me that I need to use my spiralizer more often. My former noodle-infatuated self needs more healthy noodle dishes in her life. (Feel free to leave noodle recipe recreation suggestions here.)
So why is the new recipe leaps and bounds above the original? Really the first one did taste delicious, and at the time, I loved the recipe. But now I’m a whole year wiser, and I know how to make this sauce. THIS SAUCE. It’s so easy, how didn’t I think of this before? Don’t want to thicken a sauce with a (grain-free) flour? Oh, no problem. Just use my one and only food love, Sunbutter! (If you know me, you know that it’s not actualy my one and only, but the words sounded nice in my head).
Yep, sunflower seed butter adds a rich, nutty flavor and contributes to the thickness of the sauce. That’s depth, people.
So with the beef marinaded in a tangy orange juice, the satisfying sweet potato noodles, the crunchy broccoli and the sauce with a great depth of flavor, you have yourself a kick-butt meal.
- 12-16 Ounces lean stir-fry beef slices
- ⅓ Cup fresh orange juice
- 2 Tablespoons coconut aminos
- 1 Clove garlic, crushed
- 1 Teaspoon fresh ginger, grated
- ½ Teaspoon red pepper flakes
- ½ Teaspoon sea salt
- 1 Large sweet potato, peeled and spiralized
- 1 Tablespoon avocado oil (or cooking fat of choice)
- Salt and pepper
- ⅔ Cup coconut aminos
- 2 Tablespoon sunflower seed butter
- 2 Teaspoon apple cider vinegar
- 1 Clove garlic, minced
- 1 Small head of broccoli, chopped.
- 2 Tablespoons avocado oil (or cooking fat of choice)
- Sliced scallions to garnish
- Place the marinade ingredients in a Ziploc bag, seal and refrigerate for at least 30 minutes and no more than 60 minutes.
- While the meat marinates, make the sweet potato noodles. Preheat oven to 375 degrees. Spiralize the sweet potato with the attachment with the smallest triangles. Lay the sweet potato noodles on a parchment lined baking sheet and toss with oil, salt and pepper. Bake for 15-20 minutes, until the noodles are tender. Set the noodles aside.
- Place a pan over medium-high heat, add the broccoli, fill the bottom with water and cover with a lid. Steam the broccoli for 2-3 minutes, drain the water and transfer to a separate bowl.
- Remove the beef from the marinade and pat dry with paper towels.
- Heat a large nonstick pan over medium-high heat (or Wok if you have one). While the pan heats, whisk together the sauce ingredients in a small saucepan. Heat the sauce over medium-low heat until it begins to simmer, then reduce to low.
- Place the oil on the large pan, and add the beef in a single layer. Toss for 2-3 minutes, add the broccoli to the pan and cook an additional minute.
- Remove from the heat and toss with the sweet potato noodles and sauce.
- Garnish with scallions and serve.