Ingredients
- 8 ounces flank steak sliced against the grain into 1/4-inch thick slices
- Salt and black pepper to taste
- 2 teaspoons corn starch or use arrowroot powder or tapioca starch for a paleo version
- 1 teaspoon sesame oil
- Sauce:
- 1/4 cup low-sodium soy sauce gluten free tamari or coconut aminos for a paleo version
- 1/4 cup hoisin sauce
- 3 Tablespoons Thai sweet chili sauce
- 2 garlic cloves minced
- 1/2 teaspoon grated ginger
- 3 Tablespoons corn starch or use arrowroot powder or tapioca starch for a paleo version
- water to thin out the sauce (about 1/4 - 1/3 cup - add slowly little by little as needed)
- 1/2 cup pineapple chunks fresh, frozen or drained canned - I used fresh
- 1/4 cup grated carrots
- 5-6 medium zucchini cut into noodles using a spiralizer or a vegetable peeler
- Optional Garnish:
- green onions sliced thinly
- sesame seeds
for full instructions you can go here: https://lifemadesweeter.com
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