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Garlic Noodles With Beef

If what they say is true- garlic keeps vampires away- then you’ll never have to worry about them again with this dish! Think of this recipe as an Asian spaghetti- a real garlicky, saucey, beefy Asian spaghetti.

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1.5 lb flank steak

1 package cassava spaghetti noodles (I use Jovial)

1 1/4 cup beef bone broth, divided (I use Kettle & Fire)

1/4 cup coconut aminos

1/4 cup green onion, finely chopped

1 large red bell pepper, thinly sliced

1 small white onion, thinly sliced

3 Tbsp fresh garlic, minced

2 Tbsp avocado oil

2 tsp arrowroot powder

1/2 tsp coarse sea salt

1/2 tsp black pepper

Optional: 1/4 tsp crushed red pepper


-Place the flank steak on a flat surface (I use a cutting board). Use a meat mallet to tenderize it until about 1/2 inch thick all around.

-Slice the steak against the grain into thin strips. Then cut slices into bite-size pieces.

-Put the steak into a large bowl, and sprinkle with salt, pepper, and arrowroot. Toss to coat evenly.

-In a large skillet, heat avocado oil over medium-high heat.

-Add steak to the skillet in a single layer (you may need to do this in batches).

-Sear on both sides for 2-3 minutes. Put on a plate and set aside.

-In same pan as the meat was cooked in, turn heat down to medium. Add bell pepper, white onion, and 1/4 cup beef broth.

-Let most of the bone broth cook off (about 8-10 mins).

-Turn heat down to low. Add meat back into pan with vegetables, and let it reheat while making sauce and cooking pasta.

-Heat a medium saucepan to medium heat, then add garlic to cook for 30 seconds, stirring so it doesn’t burn.

-Add green onion, and cook for another minute.

-Then add 1 cup beef broth, coconut aminos and crushed red pepper, whisk together, and simmer on low.

-Cook pasta according to box directions.

-Once pasta is done, strain, and put back into the pot. Add in beef, vegetables, and sauce.

-Mix together thoroughly.

-Top with green onions, and serve immediately.


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