Ingredients
- 1 large sweet potato
- 2 1/2 teaspoons coconut oil divided
- Salt and pepper to taste
- 1 teaspoon fresh ginger minced
- 1/2 pound top sirloin steak cut into thin bite-sized pieces
For The Sauce:
- 1 cup orange juice not from concentrate
- 2 teaspoons fresh ginger minced
- 1 tablespoon + 1 teaspoon coconut aminos or soy sauce
- 1 tablespoon + 1 teaspoon honey
- 6-8 cups kale torn into bite sized pieces
Instructions
- Spiralize the potatoes using a 3-millimeter blade.
- Heat 1 1/2 teaspoons of the coconut oil in a large skillet over medium heat. Add the sweet potato noodles and cook until they just begin to soften, about 5-7 minutes. Transfer to a bowl and cover to keep warm. Set aside.
- Heat the remaining teaspoon of oil in the skillet over medium heat. Add 1 teaspoon of fresh ginger. Cook until lightly browned and fragrant, about 1 minute.
- Add the steak to the skillet. Stir and cook until the meat is no longer pink, about 4 minutes total. Drain the fat. Transfer to a bowl and cover to keep warm. Set aside.
Make The Sauce:
- In a small bowl, whisk together the orange juice, ginger, coconut aminos, and honey. Pour this mixture into the skillet. Turn the heat up to high and boil the sauce until it just begins to thicken, about 2-3 minutes. Turn the heat down to medium and add the kale. Cook until the kale just begins to wilt.
Assemble The Dish:
- Divide the noodles and steak between two plates. Top with the sauce and kale mixture.
- Serve hot.