Szechuan Peppercorn Beef Zucchini Lo Mein

Ingredients

• 1.5 lbs Flank steak, thinly sliced against the grain
• 4 large Zucchini, spiralized into thick ribbons
• 2 tablespoons Szechuan peppercorns, toasted and hand-ground
• 1.5 tablespoons Fermented black beans, rinsed and minced
• 3 tablespoons Liquid aminos or Soy sauce (ensure gluten-free/low-carb)
• 1 large Egg white
• 0.5 teaspoon Baking soda
• 1 tablespoon Fresh ginger, minced
• 4 cloves Garlic, minced
• 3 tablespoons Avocado oil
• 0.25 cup Fresh cilantro, chopped(optional)

Instructions

1. 1

   In a medium bowl, combine the sliced flank steak with the egg white, baking soda, and one tablespoon of liquid aminos. Massage the meat for 5 minutes and let it rest in the refrigerator for 30 minutes to velvet.

2. 2

   While the beef marinates, toast the Szechuan peppercorns in a dry wok over medium heat until fragrant. Remove and grind into a fine powder using a mortar and pestle.

3. 3

   Spiralize the zucchini and place the ribbons on paper towels. Sprinkle lightly with salt and let sit for 10 minutes, then squeeze out as much moisture as possible to prevent a watery dish.

4. 4

   Heat two tablespoons of oil in a wok over high heat until smoking. Add the beef in a single layer and sear for 2 minutes until browned and just cooked through. Remove beef and set aside.

5. 5

   Wipe the wok, add the remaining oil, and stir-fry the garlic, ginger, and fermented black beans for 30 seconds. Add the zucchini ribbons and toss rapidly for 1-2 minutes.

6. 6

   Return the beef to the wok, sprinkle with the ground Szechuan peppercorns and remaining liquid aminos. Toss everything together for 60 seconds over maximum heat until well combined and aromatic. Serve immediately garnished with cilantro.