There are different modifications you can use when making this. Try it over cauliflower rice, rice ramen, or a sweet potato. Instead of soy sauce, I recommend using organic coconut aminos. If you want to add some heat, I suggest using cayenne pepper to spice it up!
Ingredients:
- 1 1/2lb grass-fed beef tenderloin, sliced into strips
- 1 20 oz. can of pineapple chunks in natural juice (no added sugars)
- 1 tbsp ginger root, fresh, grated
- 1 tbsp soy sauce/coconut aminos
- 1/4 cup fresh cilantro chopped
- 1/2 sweet onion, sliced thin
- 2 garlic cloves, minced or chopped
- 2 bell peppers of any color
- 1 package of organic rice ramen noodles
- 6 scallions, chopped
- 1 tbsp avocado oil
Prep:
- Slice tenderloin into strips
- Separate pineapple chunks and juices in separate containers
- Grate ginger
- Prepare vegetables as stated in the ingredients list
- Cook noodles as recommended
Directions:
- Mix 1/4 cup of pineapple juice with ginger, coconut aminos, and 1/2 of the chopped cilantro. Let meat marinate for a minimum of 15 minutes.
- Add oil to a wok or a large pan. Over medium heat, sautee meat strips until almost cooked through for about 10 minutes. You may do this in batches, depending on the size of your pan. Remove from pan.
- Add onion, garlic, and pepper in the same sautee pan and stir fry until vegetables are al dente. You can add a tbsp or two of water to keep the vegetables from sticking to the bottom of the pan. After 5 minutes of cooking, return the meat to the pan and stir.
- Stir in 1 cup of pineapple chunks. 2 tbsp of pineapple juice, scallions, and the rest of the cilantro.
- Serve over the rice ramen noodles.