Servings: 6
Calories: 310kcal
Ingredients
- 1/4 cup low-sodium tamari sauce
- 1/4 cup water
- 3 Tbsp oyster sauce
- 1 Tbsp Swerve brown sugar replacement
- 1 Tbsp fish sauce
- 2 Tbsp olive oil
- 3 squares or “cakes” 6 servings millet brown rice ramen
- 1 pound sirloin steak thinly sliced
- 2 jalapenos seeds removed
- 1 bell pepper thinly sliced
- 1 small sweet onion thinly sliced
- 4 cloves garlic minced
- 1 cup basil leaves preferably Thai, roughly chopped
Instructions
- In a medium bowl, combine tamari sauce, water, oyster sauce, brown sugar replacement, and fish sauce. Set aside.
- Prepare the noodles per package instructions, drain, and set aside. (While they’re cooking is a good time to slice your vegetables and meat if you haven’t already.) Be careful to avoid overcooking the noodles, as they soften quickly. For best results, keep a close eye on them.
- Set a wok (or large skillet) over high heat and add the olive oil.
- Once the oil is hot, add the thinly sliced beef, chilis, peppers, and onion. Sauté quickly, stir-frying (i.e., moving everything around frequently) the meat and vegetables to prevent them from sticking or burning.
- Add the minced garlic and sauté for another 30 seconds.
- Pour in the sauce and add the noodles, tossing to combine, and continue cooking until the sauce cooks down and nicely coats the noodles.
- Remove from heat and add the basil.
- Enjoy!
Notes
Make sure you slice the beef thinly and cut it against the grain for the most tender, flavorful bites.
You can adjust the heat by adding chilis or sriracha or skipping the jalapeno.
If you find it difficult to find or just want a vegetarian option, you can replace the oyster sauce with hoisin and the fish sauce with extra tamari.
Nutrition
Sugar: 4g | Fiber: 3g | Calories: 310kcal | Fat: 13g | Protein: 18g | Carbohydrates: 32g
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