NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank steak

1 cup Snow peas

0.5 cup Red bell pepper

1 tbsp Fresh ginger

2 cloves Garlic

2 tbsp Coconut aminos

1 tbsp Rice vinegar

0.5 tsp Toasted sesame oil

0.5 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 stalks Green onions

0.5 cup Cooked brown rice

PREPARATION

• 1

  Slice the flank steak against the grain into thin strips and season with the sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, minced ginger, minced garlic, and arrowroot powder until smooth.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat until it is shimmering.

• 4

  Add the beef strips in a single layer and sear for 2 minutes until browned, then remove from the pan and set aside.

• 5

  Add the snow peas and sliced red bell pepper to the same pan, stir-frying for 3 minutes until they are bright and crisp-tender.

• 6

  Return the beef to the pan and pour the ginger sauce over the mixture, tossing constantly for 1 minute until the sauce thickens and coats everything.

• 7

  Serve the stir-fry immediately over the warm cooked brown rice and garnish with the sliced green onions.