Beijing Beef

Ingredients

• Coconut Aminos

  Coconut Secret

  9 tsp or 900g

• Hoisin

  San-J

  3 tbsp. or 300g

• Coconut Sugar

  Organic Granulated - Trader Joe's

  6 teaspoon or 24g

• Hot Chili Sauce

  Sriracha - Walmart

  1 serving or 5g

• Apple Cider Vinegar

  Great Value - Great Value

  1 tbsp or 15g

• Ketchup

  2 tbsp or 30g

• Water

  Tap, drinking

  3 fl oz or 89g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Pepper

  Spices, black

  1 tbsp or 6g

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, raw

  16 oz or 454g

• White Onion

  Freshdirect

  1 medium or 111g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Corn Starch

  Compliments

  4 tbsp or 40g

• Avocado oil

  3 tbsp or 42g

Directions

1. Mix together the ingredients for the sauce, season to taste with more aminos, then set aside.
2. In a mixing bowl, add the ingredients for the marinade, lightly mix, then add the thinly sliced beef. Let it marinate for 30 minutes at room temperature, OR overnight in the fridge in an airtight container.
3. Once the beef has marinated, add the corn starch to a sealable bag (or a bowl). Add each piece of flank to the arrowroot BUT MAKE SURE you shake off any excess liquid before adding to the bag. Shake the pieces in the bag to coat.
4. Place a nonstick skillet on medium high heat, and once hot, add the oil. Then add each piece of beef (without excess arrowroot flour so shake off each piece before adding). Sear and toss the beef in the skillet for 6 – 8 minutes until the edges are seared AND it’s cooked to your liking (i.e., cooked, rare medium, etc).
5. Set aside the beef in a bowl then increase the heat to high. Add the bell peppers (try and you can always through it out) and onions and sear for about 2 minutes until the edges have browned. Then reduce the heat to medium and add the beef back to the skillet. Toss everything together for 1 minute until mixed.
6. Pour in the sauce and toss everything together one more time.
7. Garnish with sesame seeds and enjoy with freshly steamed cauliflower rice, brown rice or a mixture of both!