Ingredients

▪ 226g skirt steak

▪ 1 egg

▪ 2 packages of shirataki or miracle noodles, drained, rinsed

▪ 1 cup spinach

▪1 cup bean sprouts

▪1/2 cup red onion, sliced thinly

▪2 cups snow peas, strings removed

▪1 cup green onions, sliced into 2 inch pieces (about 1 bunch)

▪1/2 cup cilantro, chopped

▪1/2 tsp sesame seeds (optional)

▪1 lime, cut into wedges

For Sauce
▪2 tsp toasted sesame oil

▪1 1/2 tablespoons coconut aminos

▪1/2 tablespoon Red Boat fish sauce

▪1 tbsp garlic, minced

▪1 tbsp ginger, minced

Optional Topping: (Do it! It’s good!)

▪Homemade Garlic Chili sauce

Directions

1) Dry the shirataki noodles on some paper towels. Thinly slice skirt steak- slice across the grain for tender meat, not with the grain. Heat a large skillet or wok over medium high heat and spray with non-stick cooking spray. Once pan is very hot add skirt steak. Cook 2-3 minutes stirring regularly. In a separate small pan, scramble egg. Set aside.

2) Add red onion and scallions to skillet with steak. Cook 2 minutes longer. Reduce heat to medium. Begin adding ingredients for sauce. Add spinach and pea pods. Continue to cook another minute.

3) Stir in noodles and bean sprouts, toss to coat. Allow noodles to heat 2-3 minutes. Add scrambled egg. Stir once more.

4) Divide into 2 portions. Garnish with cilantro, lime, sesame seeds and chili sauce before serving.

Post-programme Maintenance Recipe: (Choose One):

▪FAT: Use an additional egg or add 1 extra tsp toasted sesame oil to sauce.

▪CARBS: Replace miracle noodles with 1-2 cups zucchini noodles or sweet potato noodles.