I crave Asian food. Most of which I can’t eat because of my AIP diet. I decided to check out authentic Asian cookbooks from the library and experiment with AIP compliant versions. This is the first recipe from that experimentation. It’s a new family favorite. I found Sweet Potato Noodles at my local international market when looking for a substitute for kelp noodles. They are the Bomb! You can find them online and I’ll link you to them, but they are cheaper at the international grocery. I use red wine in the marinade, which is something that I’ve thankfully reintroduced. You may easily omit it. I also use Shiso/Tia To which is a Japanese/Vietnamese herb that I grow and love. You may easily omit that too if you can’t find any. Also note that you marinate the steak overnight, so start it the day ahead. As many others with Sjogren’s, my sodium is low, so I like and can handle lots of salt. For the last two teaspoons of salt, I advise you to taste and salt as desired. This way you may salt as you need. Dried and reconstituted shiitake mushrooms have a more powerful umami flavor, which is why I stuck with those rather than using fresh. They are found at international groceries or in dried spice sections of gourmet groceries. I will also link you to some online options. They are also more economical in stores.
1 pound Sirlion steak, sliced thin
4 TB Coconut Aminos, divided
5 Cloves Gatlic, divided and minced
1 TB Olive Oil
1 TB Red Wine, optional
10 oz Sweet Potato Noodles
5 dried Shiitake Mushrooms
2 Thumb Size Pieces of Ginger, peeled and minced
2 TB Coconut Oil, Divided
1 Bunch Kale, roughly chopped
3 1/2 tsp salt, divided
1/4 cup Bone Broth
1 TB Nutritional Yeast
1 TB Apple Cider Vinegar
1 tsp Shiso, optional
3 Green Onions, divided and sliced thin
2 TB Fish Sauce
1 TB Avocado Oil
The night before, marinate steak in 2 TB Coconut Aminos, 2 Cloves Garlic and 1 TB red wine, optional.
When ready to cook, boil water and pour over the shiitakes. Let them sit 30 minutes to reconstitute. Then Drain, remove stems and slice.
Boil water, add noodles and turn off the heat. Allow to sit in water 5 minutes or until they are soft. Drain and rinse till cooled. Make a few cuts with kitchen scissors and set aside.
Heat 1 TB coconut oil in large frying pan. Add Mushrooms, Ginger, Beef and 1/2 tsp salt. Sautée over medium heat until beef is just done, about 5 minutes depending on thickness of the beef slices. Remove Beef and set to the side with the noodles leaving the mushrooms and majority of the ginger.
Add Kale, 2 Cloves of garlic, 1 TB Coconut Oil and Shiso, if using, to the pan with mushrooms and ginger. Sautée a minute or two then add cider vinegar. Sautée for another minute, then add bone broth and nutritional yeast. Cook another couple minutes until Kale is soft. Taste and add 1 tsp of salt if desired.
Add carrots and 2 green onions. If the pan is dry you may add another TB Coconut Oil. Sautée 3 minutes.
Add beef and noodles, 2 TB coconut aminos, fish sauce, 1 TB avocado oil, 1 garlic clove and 1 green onion to the pan. Combine well. Taste and add another 1 tsp of salt if desired.