Happy NYE Blogosphere!
After a fabulous and gluttonous holiday season, I started my resolution to get healthy and fit a little early. This is thanks in part to one of my exciting Christmas gifts….a Weber Grill! Thanks Bronto & BisKit!*
I’ve tried making kelp noodles before, as they are a great Paleo substitution, but I didn’t prepare them properly and they ended up tasting like plastic…yuck!
This time around, I did a little research and make sure to soak them before hand, and let them cook long enough in the sauce. The result was delicious!
Recipe for Grilled Sesame Beef Skewers & Sautéed Teriyaki Kelp Noodles
10oz Grass-Fed Skirt Steak (Cut into 4 long strips)
1 Package of Kelp Noodles (Whole Foods)
1 Packages of Shredded Vegetables
1 Cup of Mushrooms
1/4 Cup Orange Juice
1/4 Cup Coconut Aminos
2 TBSP Red Boat Fish Sauce
1 TSP Himalayan Salt (Trader Joes)
2 Scallions (Chopped)
- Mix together the orange juice, coconut aminos, fish sauce, 1 chopped scallion and a dash of salt. Marinate the beef with half of the marinade for 15-20 minutes. Add the other half of the marinade to a wok pan.
- Rinse and soak the kelp noodles in water for about 10 minutes.
- Chop your mushrooms and add to the wok over medium heat (your sauce should already be in the pan). Meanwhile, lace the marinated pieces of beef on 4 skewer sticks and set aside while you heat up the BBQ.
- Once the mushrooms are almost finished cooking (about 4 minutes), add the shredded vegetables and kelp noodles and cook on medium/low heat for about 10 minutes.
- Next, place the skewers on the BBQ and cook for about 4 minutes on each side (or until you reach desired doneness).
- Add the kelp noodles to a plate, place the skewers on top, garnish with remaining scallions and enjoy!
Note: Kelp noodles are a great item to keep in your fridge since they last a long time and are easy to prepare.
*Bronto & BisKit are my dad and step-mom’s nicknames. Long story 😉