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Drunken Beef "Noodles"

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!


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
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

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


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


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