Ingredients
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For the Sauce:
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon Gochujang paste
- 1 teaspoon honey
- Pinch of black pepper
For the stir-fry:
- 3 small sweet potatoes, peeled
- 2 tablespoon canola oil (divided)
- 1 pound top sirloin, cut into thin strips
- Salt & pepper
- 2 cloves garlic, minced
- 1/2 onion, chopped
- 1/2 red or yellow bell pepper, sliced thin
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup white button mushrooms, sliced
- 1 cup kale, stemmed and chopped
- 2 cups baby spinach
- 3 green onions, sliced
- 1 tablespoon white and black sesame seeds
Instructions
Prepare the sauce: In a small mixing bowl whisk together all of the ingredients. Set aside.
Get ready to stir-fry:
- Using a vegetable spiralizer, spiralize the sweet potatoes using the small blade. Set aside in a large bowl.
- Heat a heavy wok with 1 tablespoon canola oil on medium-high heat. Quickly stir-fry the beef to brown, about 2 minutes. Add a pinch of salt and pepper. Transfer beef to a bowl and set aside.
- Wipe out the wok and add the other tablespoon of oil. Heat on medium-high and add in the garlic, onion, and bell pepper. Stir-fry for 2 minutes. Add in the mushrooms and stir-fry another 2 minutes.
- Add in the spiralized sweet potatoes and cook another 2 minutes. Add in the kale and cook until wilted, about 2 minutes. Add in the baby spinach, green onions, and beef.
- Stir in the sauce and cook until just done, about 3 more minutes. Sprinkle with sesame seeds before serving.
Notes
- Get yourself a good spiralizer, like this one. You will thank me! The manual spiralizer gadget will make your hand cramp up, trust me!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Cuisine: Asian Fusion
Nutrition
- Serving Size:
- Calories: 385
- Sugar: 8.4 g
- Sodium: 387.5 mg
- Fat: 15.9 g
- Carbohydrates: 30.6 g
- Protein: 30.5 g
- Cholesterol: 66.9 mg