Ginger Beef Stir Fry

5 from 3 reviews


  • 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


  1. 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.
  2. 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.
  3. 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. 
  4. 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. 
  5. Top beef stir fry with green onions, cilantro and sesame seeds before serving!

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