Steak and Portobello Rutabaga-Noodle Bowls

Serves 6

Although they’re edible, the gills on portobello mushrooms can turn an entire dish black and muddy-looking. It’s almost always best to remove them before cooking.

Prep: 15 minutes

Cook: 20 minutes

Total: 35 minutes

• 1½ pounds beef stir-fry strips
• 2 teaspoons Whole30-compliant Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 1 bag (14 ounces) frozen bell pepper and onion blend
• 4 cups Whole30-compliant beef broth or Beef Bone Broth
• 1 can (14.5 ounces) Whole30-compliant diced tomatoes with garlic and onion
• 2 portobello mushrooms, gills removed (see Tip below), halved and sliced
• 1 medium rutabaga, spiralized or diced
• 1 cup fresh basil leaves

Season the meat with the Italian seasoning, salt, and pepper. Heat 1 tablespoon of the olive oil over medium-high heat in a large pot. Add half of the meat and cook, stirring occasionally, until browned but still pink in the center, 2 to 3 minutes. Transfer the meat to a bowl. Add the remaining 1 tablespoon olive oil to the pot and cook the remaining meat. Transfer the meat to the bowl.

Add the frozen bell pepper and onion blend to the pot. Cook over medium heat, stirring occasionally, until tender, 3 to 4 minutes. Add the broth and tomatoes and bring to a boil.

Add the mushrooms and rutabaga noodles and bring to a low boil. Cook until the mushrooms and rutabaga are just tender, 6 to 7 minutes. Return the meat to the pot, stir in the basil, and serve.

TIP Use a spoon to scrape the gills from the mushrooms.