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.
1.5 lb flank steak
1 package cassava spaghetti noodles (I use @jovialfoods)
1 1/4 cup beef bone broth, divided (I use @kettleandfire)
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
HOW TO MAKE
-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.