Paleo AIP Thai Beef Drunken Noodles (Keto, Gluten-free)

up close photo of paleo thai beef drunken noodles

Paleo AIP Thai Beef Drunken Noodles (Keto, Gluten-free)

Paleo AIP Thai Beef Drunken Noodles are a quick 4-step recipe: noodles, an umami Asian gravy-like sauce, thinly sliced steak and green beans (or asparagus). You'll love this beefy, satisfying dinner with awesome Thai ingredients and flavors. Garnish with fresh basil.

Course DInner, Main Course

Cuisine American, Thai

Keyword aip, beef, drunken noodles, gluten-free, keto, paleo, thai

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 279kcal

Author Megan

Cost $15

Equipment

large pot to cook pasta in (unless using Palmini) It's nice if this pot can be low and broad for later mixing together all of the ingredients. But it's also okay to use your large pan for this.
large wok or skillet deep and wide

Ingredients

1-1/2 pounds steak skirt, flank or sirloin: thinly sliced against the grain
1-1/2 cups broth chicken, pork or beef
1 8-ounce package noodles: For Paleo and AIP use Jovial's cassava pasta; for Keto, use 2 cans Palmini linguine (rinsed) or favorite low carb noodles; for Gluten-free, I like to use Jovial's rice fettucine or Pad Thai white rice noodles
1/2 pound green beans cut into 2" lengths, or asparagus for AIP or if preferred (for AIP, green beans are reintro only)
1/2 bunch green onions cut into 2" lengths, omit whites so use full bunch for Keto
10 shiitake mushrooms fresh and sliced
1/4 cup coconut aminos OR real fermented soy sauce for Keto/ Gluten-free is also fine, including tamari
3 Tablespoons fat of choice divided (I use butter, but for AIP and dairy-free, use lard, coconut oil etc.)
3 Tablespoons coconut sugar OR for Keto: use brown sugar substitute like this
2 Tablespoons ginger fresh and finely grated or minced
2 teaspoons fish sauce
2 teaspoons tapioca flour or rice flour is also fine for Gluten-free; for Keto: use 1/4 teaspoon xanthan gum
2 cloves garlic fresh and crushed or minced
1 teaspoon sea salt

Instructions

Bring large pot of water to a boil over high heat, if cooking pasta. (Skip this step if using Palmini.)
Meanwhile: Heat small skillet over medium-high heat. When hot, add 1 tablespoon fat. Add sliced shiitake mushrooms, and reduce heat to medium. Sauté, stirring and tossing, until lightly cooked through, about 6 to 8 minutes.
Purée the sauce ingredients, including cooked mushrooms, together in the blender until smooth, about 30 seconds on medium-high speed: Broth, mushrooms, coconut aminos, coconut sugar, ginger, fish sauce, tapioca flour (or rice or xanthan) and garlic.
Boil the noodles until al dente, just slightly under-cooked. Drain.
Assemble sliced steak, cut green beans and green onions.
Heat large skillet over high heat. Add final 2 Tablespoons fat. Add green beans, reduce heat to medium-high, and sauté/toss to cook constantly for 2 minutes. I like to use two spatulas for quick wok frying of ingredients. Add steak and sprinkle 1 teaspoon salt over all. Continue to toss and cook over medium-high heat until pink is just gone from the meat, about 5 minutes.
In large pasta pot, toss together noodles and sauce over medium heat until the sauce thickens slightly, about 2 minutes. Add steak and veggies, and toss again until well mixed.
Serve, garnished with optional fresh basil.

Nutrition