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Servings: 2, Prep Time: 10 min, Cook Time: 45 min
Ingredients
- 1/2 lb (227 g) flank steak
- Salt and pepper
- 1 tbsp (14 g) avocado oil
- 1/2 head bok choy
- 1/2 cup (57 g) shredded carrots
- 1 cup (240 g) bone broth
- 1/2 cup (118 g) water
- 1 tbsp (14 g) coconut aminos
- 1/8 tsp (0.4 g) cumin
- 1/8 tsp (0.2 g) cayenne pepper
- 1/4 tsp (0.5 g) paprika
- 2.5 oz (70 g) brown rice noodles
Directions
- Season flank steak with salt and pepper.
- Heat 1/2 tbsp avocado oil in pot or dutch oven on medium high heat.
- Sear flank steak for 3 minutes on each side and set aside.
- Add 1/2 tbsp of oil to the same pot. Reduce heat to medium and add shredded carrots. Cook for 3 minutes.
- Add bone broth, water, bok choy (cut into quarters), coconut aminos, cumin, cayenne, and paprika.
- Slice flank steak into strips and place back into the pot.
- Increase to medium-high heat, bring to a boil, then decrease temperature to low for 20 minutes to simmer.
- Add two blocks of rice noodles to simmering pot for 5 minutes.
- Once noodles are cooked, serve and enjoy. Left overs can be kept frozen for 3 months or refrigerated for 3 days.
Nutrition Info
Calories: 456 Carbohydrate: 44 grams, Protein: 38 grams, Fat: 15 grams
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