Beef and Broccoli Noodle Stir-Fry

Beef and broccoli noodles are an American takeout favorite, but they definitely don’t scream out health food. These noodles use just the bare amount of ingredients—no fancy sauces, no added salt, and definitely no MSG. Using broccoli stems to make the noodles helps lighten your carbohydrate intake, and it allows you to use the whole broccoli, so you don’t waste any food. After making this version of beef and broccoli, you’ll probably never feel like you have to order take-out ever again.

Serves 4–6

1 pound organic skirt steak

1⁄2 cup plus 2 tablespoons soy sauce, divided

2 cloves garlic, chopped

1 tablespoon coconut sugar

3 tablespoons sesame oil, divided

4 stalks broccoli (need 4 stems and 2 heads)

31⁄2 ounces shiitake mushrooms

1 red bell pepper

5 stalks green onion

1⁄3 cup raw cashews

2 tablespoons sesame seeds

  1. Slice steak into thin slices. Place at the bottom of a baking dish. Combine 1⁄2 cup soy sauce, garlic, and coconut sugar. Pour over steak. Cover baking dish with plastic wrap and refrigerate for 1 hour.
  2. Heat 1 tablespoon sesame oil in a cast-iron skillet or large pan on medium heat. Add steak slices and cook for 5 minutes on each side. Set aside.
  3. Slice off broccoli heads from stems. Spiralize all 4 stems using a small-noodle blade. Keep 2 broccoli heads and set the others aside. Break florets into smaller pieces.
  4. Heat 1 tablespoon sesame oil in a large pan on medium heat. Add broccoli noodles and florets. Cover and cook for 10 minutes.
  5. While broccoli is cooking, chop mushrooms, red pepper, and green onion. In a separate pan, heat 1 tablespoon sesame oil on medium heat. Add mushrooms, red pepper, green onion, and cashews and cook for about 5 minutes.
  6. When broccoli is done cooking, add steak and vegetable mixture, along with 2 tablespoons soy sauce and sesame seeds. Toss on low heat until everything is evenly coated and heated. Serve warm.