This Korean-inspired AIP Sweet Potato Noodle Stir Fry is an easy one-pot meal that draws from the classic Korean dish, Japchae. It is paleo, gluten-free and so delicious.
- 3 TBSP coconut aminos
- 3 TBSP AIP compliant fish sauce
- 2 tsp balsamic vinegar
- 2 TBSP olive oil (divided)
- 3 cloves garlic, sliced
- 1 small yellow onion, sliced
- 1 lb ground beef
- 3/4 tsp sea salt
- 2 carrots, grated or julienned
- 2 cups broccoli florets
- 2 cups mushrooms, sliced (shiitake or button)
- chopped cilantro to garnish
- 6oz sweet potato glass noodles
- Boil sweet potato glass noodles according to packaged instructions. Once cooked, run under cold water and set aside.
- To a small bowl add coconut aminos, AIP-compliant fish sauce, balsamic vinegar and 1 TBSP olive oil and whisk to combine.
- Heat a large stockpot over medium heat. Once hot, add remaining 1 TBSP olive oil, onions and garlic, and sauté 2-3 minutes until onions begin to turn translucent.
- Add ground beef and sea salt to the skillet, and allow to cook over medium heat.
- Once browned, use a slotted spoon to remove beef from pot (leaving juices and fat in the pot) and add in carrots, broccoli florets and mushrooms, stirring between each addition. Cook veggies for 4-5 minutes so that they soften, but maintain a bite to them.
- Return beef to the pot, followed by the glass noodles.
- Turn heat to low heat and pour prepared sauce over the entire dish, stirring to coat everything evenly.
- Adjust salt as necessary and top with chopped cilantro.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Mains
Keywords: aip, paleo, sweet potato, sweet potato glass noodles, korean-inspired, stir fry, veggies, quick meals, one pot meal