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.
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
1-1/2poundssteakskirt, flank or sirloin: thinly sliced against the grain
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.