This tasty soy-free version of japchae, the Korean glass noodle and vegetable dish, is made to be compliant with the elimination phase of the autoimmune protocol, but you can add sesame seeds or chili threads if you have reintroduced them.
- 1 tablespoon coconut aminos
- 1 tablespoon avocado oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 teaspoons dried ground ginger
- 1/4 cup bone broth
- 1 teaspoon honey
- 1 pound grass fed New York strip steak, cut into strips
- 2–3 cups chopped collard greens, stem removed
- 6 ounces sweet potato noodles
- 1 tablespoon coconut oil
- 2 carrots, julienned
- 5 ounces shiitake mushrooms, sliced
- 4 green onions, cut into 2 inch pieces
- Mix coconut aminos, avocado oil, vinegar, salt, garlic powder, and ginger in a small bowl. Take half of the mixture and combine with bone broth and honey and set aside. Toss the beef pieces in the other half of the mixture and allow to marinate while you prepare the vegetables and noodles.
- In large saucepan or stock pot, bring water to boil. Boil the collard greens for 5 minutes, then remove and set aside.
- In same water, boil noodles for 6 minutes, then drain and rinse with cold water. Toss with a little extra avocado oil to prevent from sticking. Set aside.
- In a wok or large skillet over medium high heat, melt and heat coconut oil until shimmering. Add beef and stir fry until cooked through (about 3 minutes) then remove and set aside. Do not clean pan.
- Add carrots, mushrooms, and green onions to same pan and stir fry until slightly soft (about 3 minutes).
- Add noodles, greens, beef, and the sauce created in step one. Stir fry until sauce has cooked down and everything is hot (2-3 minutes). Taste and adjust seasonings as desired.
- Category: Entree
- Cuisine: Korean