This recipe is Whole30, Paleo, Gluten, and Dairy Free.
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I cannot wait for you to try these Drunken Beef "Noodles" that is loaded with veggies and bursting with flavor! Made with skirt steak or flank so that the beef is melt in your mouth tender and delicious. The sauce gets it's amazing flavors from fresh ginger, garlic and a touch of sweetness from dates. The "noodles" are hearts of palm "spaghetti" adding another veggie to your plate. The whole family is going love this one!
INGREDIENTS
1 lb flank or skirt steak, I like Greensbury Market
1 red bell pepper, sliced thin
1 large onion, sliced thin
3 tbsp sesame oil
2-4 red chilis, sliced thin (2 for less heat, 4 for more)
14.5 oz can hearts of palm "spaghetti", drained & rinsed well
1 cup fresh Thai basil or basil, chopped
1 tsp salt
1/2 tsp pepper
SAUCE:
4 cloves garlic, minced
1 tbsp fresh ginger, minced
1/4 cup coconut aminos
1/2 cup water
4 dates, pureed
1 tbsp arrowroot flour or powder
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DIRECTIONS

Heat oil in a large skillet
Pat steak dry & sprinkle with salt & pepper
Add to pan and sear 4 minutes per side, move to plate & cover
Add peppers, onions & chilis, stirring 2 minutes
Combine the sauce ingredients & whisk well
Add sauce to pan with noodles & stir till sauce thickens
Slice beef thinly against the grain
Add beef to pan, stir well to coat
Add basil, stir in
Enjoy!