Ingredients
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1 (12 oz) pkg gluten-free spaghetti
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1 bunch green onions
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2 (about 1/2 lb each) thin boneless NY strip steaks
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1 (8 oz) can sliced water chestnuts
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1 tbsp peanut oil
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1 cup diced tri-color peppers
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2 cups snow peas
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1 tbsp minced garlic
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1/4 cup gluten-free tamari soy sauce
Steps
1
Cook the spaghetti according to package directions. Thinly slice the green onions. Trim excess fat from the steaks and thinly slice. Drain the water chestnuts.
2
In a 12-inch skillet, heat the oil on medium-high. Add beef and season with salt and pepper. Cook 5 min., until browned, stirring occasionally. With slotted spoon, transfer to a bowl. To same skillet, add the peppers and snow peas. Cover and cook 3–5 min., until snow peas are tender, stirring often. Add the garlic and green onions, reserving ¼ cup green onions. Cook, uncovered, 2 min., stirring often.
3
Add the tamari, water chestnuts, and reserved beef, along with its juices. Cook 1 min., stirring. Add cooked spaghetti and cook 1 min., until well coated, stirring often. Garnish with reserved green onions. Serve immediately.
Tips
Hit this with some sriracha for a big burst of tangy spice.
