(from The Daniel Plan Cookbook – Healthy Eating for Life)
½ cup low-sodium soy sauce or tamari
3 tablespoons Balsamic or apple cider vinegar
2 tablespoons unsulphured molasses
2 tablespoons toasted sesame oil
½ cup orange juice (1 large orange)
1 tablespoon honey
A few drops of Tabasco (or your favorite hot sauce)
8 ounces brown rice or buckwheat noodles
1¼ pound flank steak, cut against the grain into thin strips
1/3 cup cornstarch
4 tablespoons coconut oil, divided
3 garlic cloves, minced
1 tablespoon fresh grated ginger (fresh or jar)
¼–½ teaspoon crushed red chile pepper
1 medium onion, halved and thinly sliced
3-4 tablespoons green onions, finely sliced
1. Mix tamari, vinegar, molasses, sesame oil, orange juice, honey, and hot sauce together in a small bowl.
2. Place sliced steak in a plastic zip bag with cornstarch and toss until well coated. Allow meat to stand for 10 minutes.
3. Bring a large pot of water to a boil and cook noodles according to package directions. Keep hot.
4. Heat wok or a large stainless steel fry or sauté pan over medium-high heat until a few drops of water evaporate immediately when sprinkled in. Swirl 1 tablespoon coconut oil in pan to coat. Add garlic and ginger; cook 30 seconds or until fragrant. Stir in sauce and boil for 3-4 minutes or until sauce thickens. Transfer sauce to a bowl; wipe pan clean.
5. Heat 1 tablespoon coconut oil in pan over high or medium-high heat. Add onion and stir-fry 2-3 minutes or until soft. Transfer onion to a bowl.
6. Heat 1 tablespoon coconut oil in pan over medium-high heat. Add half of the steak, and stir-fry 3 to 5 minutes or until meat is nicely browned. Remove from pan, and repeat with remaining coconut oil and remaining steak. Stir in cooked onion and reserved sauce.
7. Place hot noodles in a shallow bowl or plate. Top with the steak and onions and sprinkle with green onions. Add more hot sauce as desired.