Ingredients
1 lb flank steak or sirloin, thinly sliced
2 red bell peppers, sliced
1 small onion, julienned
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp avocado oil
1 tbsp sesame oil (plus extra for garnish)
3 tbsp soy sauce (use tamari for GF)
1 tbsp rice vinegar
1 tbsp coconut aminos
1 tsp sesame seeds
3 green onions, sliced
1/4 tsp baking soda (for beef velvetting)
Black pepper, to taste
Instructions
Chill wok or skillet in freezer for 5 minutes. Heat 1.5 tbsp avocado oil until smoking hot. Add beef in single layer and sear 1-2 minutes per side. Remove and set aside.
In same pan, sauté ginger, garlic, and onions 30 seconds. Add peppers and 0.5 tbsp oil, stir-fry 3-4 minutes until crisp-tender.
Return beef to pan with soy sauce, vinegar, coconut aminos, and sesame oil. Toss to coat and cook 1-2 minutes.
Sprinkle with sesame seeds and green onions. Toss gently. Season with black pepper.
Notes
velvetting technique: Combine beef with baking soda and 1 tsp water, let sit 15 minutes before cooking
Cast-iron skillet retains heat best for optimal sear
Store in airtight container for up to 3 days
Serve with cauliflower rice or shredded lettuce cups
- Prep Time: 15
- Cook Time: 10
- Category: Meals
- Method: Stir-Frying
- Cuisine: Asian-American
- Diet: Ketogenic
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 0g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 65mg