Beef & Vegetables Over Thai Noodles

Hey readers! Hope you’re all enjoying the day and eating some super healthy treats along the way. Well today I have another super healthy & totally delicious meal for you to add to your home menu. This recipe is easily altered to your liking & if you have food allergies. Hope you all enjoy! Until next time…

Beef & Vegetables Over Thai Noodles

  

Ingredients

  • 1 1/2 – 2 lb of skirt steaks, cut in thin strips
  • 1 large carrot or 3-5 baby carrots, matchstick cut
  • 1/4 of a red bell pepper, matchstick cut
  • 1/6 of a zucchini, matchstick cut
  • 2 tablespoons of yellow onion, chopped
  • 1 teaspoon of minced garlic
  • 1/4 cup of red wine vinegar
  • 1/4 – 1/3 cup of beef broth
  • 1 tablespoon of honey
  • Dried oregano
  • Salt & pepper

Directions

  • Cut the vegetables and set aside.
  • Mix the minced garlic, red wine vinegar, beef broth, honey, oregano, and salt & pepper in a large pan.
  • Cut the meat into thin strips and place in the pan, turn on medium high.
  • Once almost fully cooked, add the vegetables. Allow the broth to boil a bit.
  • When meat is cooked and vegetables are as tender as desired, serve over gluten free Thai noodles or sticky rice. 
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