Posted by https://paleomg.com/ginger-beef-stir-fry/
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- 1 1/2 pound flank steak, thinly sliced against the grain
- 3 tablespoons tapioca flour
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- sesame oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 cup coconut aminos
- 2 tablespoons sriracha
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon fish sauce
- green onions, for garnish
- cilantro, for granish
- sesame seeds, for garnish
- Place thinly sliced beef in a large bowl, sprinkle with tapioca flour, salt and garlic powder and toss to thinly coat all the beef. Set aside.
- Add about 3 tablespoons of sesame oil to a large sauté over medium heat, add bell peppers and cook for about 8 minutes, until slightly browned. Then add garlic and a bit of salt, toss, and cook for 2 more minutes. Remove from pan and set aside.
- Add about 3 more tablespoons of sesame oil to the pan over medium-high heat. Once the pan is hot, add beef to pan without overcrowding the pan. This will let the beef brown without steaming. Cooking for about 2-3 minutes per side then set aside with the peppers. Repeat until all the beef is cooked through.
- Lastly, add coconut aminos, sriracha, ginger and fish sauce to the pan over medium-high heat, whisk and let come to a low boil, for about 6-8 minutes, until the liquid reduced by about a third and the sauce coats the back of a spoon. Add beef and peppers to the pan with the sauce, mix to combined and let cook for 2 more minutes.
- Top beef stir fry with green onions, cilantro and sesame seeds before serving!