Description
This Paleo and Whole30-friendly Cantonese beef chow mein features crispy sweet potato noodles baked to perfection and topped with tender, marinated skirt steak and sautéed bell peppers, onions, garlic, and ginger. The savory sauce, made with coconut aminos, fish sauce, and toasted sesame oil, brings authentic Cantonese flavors to this gluten-free, grain-free dish suitable for a healthy lifestyle.
Ingredients
Sweet Potato Noodles
- 2 lb Hannah sweet potatoes (white flesh, or garnet or jewel sweet potatoes – orange flesh), spiralized
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 4 tbsp avocado oil
- ½ tsp coarse sea salt
Beef and Marinade
- 1 lb skirt steak (or flank steak, hanger steak, sirloin flap meat), thinly sliced against the grain
- 2 tbsp coconut aminos
- ½ tsp coarse sea salt
- 1 tbsp sesame oil
- ¼ tsp black pepper
- 1 tsp arrowroot starch (or tapioca starch)
- ¼ tsp baking soda
Sauce
- 2.5 tbsp coconut aminos
- 0.75 tbsp fish sauce
- 2 tsp toasted sesame oil
- 1 tbsp rice vinegar
- ¼ tsp black pepper
- 1.5 tsp arrowroot starch (or tapioca starch)
- 6 tbsp chicken stock
Vegetables and Stir-fry
- 2 whole bell peppers, sliced
- 4 oz yellow onion (about 1 small), sliced
- 0.6 oz garlic cloves (about 4 large cloves), sliced
- 0.4 oz ginger, julienned
- 2.5 tbsp avocado oil (for stir-frying)
Instructions
- Prepare the Sweet Potato Noodles: Preheat the oven to 400°F (200°C). Spiralize the sweet potatoes and place them in a large mixing bowl. Season with garlic powder, onion powder, avocado oil, and coarse sea salt, tossing well to coat evenly.
- Arrange and Bake: Line two large baking sheets with parchment paper. Spread the sweet potato noodles evenly on the baking sheets, ensuring they do not touch to prevent steaming and promote crisping. Bake for 20-25 minutes, tossing the noodles halfway through to achieve even crispness. Once done, remove from oven and let cool; this will help them become even crunchier.
- Marinate the Beef: Thinly slice the beef against the grain. In a bowl, combine the beef with 2 tbsp coconut aminos, ½ tsp coarse sea salt, 1 tbsp sesame oil, ¼ tsp black pepper, 1 tsp arrowroot starch, and ¼ tsp baking soda. Mix thoroughly and refrigerate until ready to cook.
- Prepare Vegetables: Slice the bell peppers and set aside on one plate. On another plate, prepare the sliced yellow onion, garlic, and julienned ginger.
- Sear the Beef: Heat a large cast iron or stainless steel sauté pan over medium-high heat. Add 1.5 tbsp avocado oil and allow to heat until shimmering. Add the beef in a single layer without stirring for about 2 minutes until a crisp brown crust forms. Flip the slices and cook an additional 30 seconds. Remove the beef and pan juices to a bowl and set aside.
- Sauté Vegetables: Using the same pan, wipe it dry and heat it again. Add 1 tbsp avocado oil and heat over medium heat. Add the onion, garlic, and ginger with a pinch of salt and sauté for 10-15 seconds. Add the bell peppers with another pinch of salt, sautéing for 15-20 seconds until just tender but still crisp.
- Add Beef and Sauce: Return the seared beef along with pan juices to the pan. Stir the pre-mixed chow mein sauce and pour it in. Toss everything together in the pan for about 1 minute to coat and heat through, then turn off the heat.
- Serve: Arrange the crispy sweet potato noodles on a large serving platter. Immediately pour the saucy beef and vegetable mixture over the noodles to keep the noodles crunchy. Serve hot and enjoy right away.
Notes
- For best texture, do not overcrowd sweet potato noodles while baking to avoid steaming.
- Marinating the beef with baking soda tenderizes the meat for a better mouthfeel.
- Use arrowroot or tapioca starch as a gluten-free thickener in the marinade and sauce.
- Serve the beef chow mein immediately after assembling to maintain the crispness of the sweet potato noodles.
- This recipe is paleo-friendly and compliant with Whole30 guidelines.
- Substitute chicken stock with vegetable stock for a pescatarian variation (remove fish sauce accordingly).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Cantonese
