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Mongolian Beef Stir Fry
Ingredients
- 1.5 lbs Flank Steak
- 1 tsp Kosher Salt
- .5 tsp black pepper
- 1 tbsp Arrowroot Starch
- .25 cup Avocado Oil
- 3 cloves Garlic - thinly sliced
- 1 inch piece of Fresh Ginger - finely grated
- 1 tsp Toasted Sesame Oil
- .5 tsp Crushed Red Pepper
- .5 cup Beef Broth
- 6 Green Onions - sliced into 1.5" pieces
- .5 cup Coconut Aminos
- 1 tbsp Rice Vinegar
- 1 tsp Fish Sauce
- Seared baby Bok Choi
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Directions
- Pound the flanks steak until it's .5" thick. Slice into .25" strips. Add to a bowl with salt, pepper and arrowroot. Toss to coat.
- In a large nonstick skillet, heat oil (medium-high). Sear the steak until it has a deep brown crust (3-4 min/side). Do this in batches with a single layer of meat. Transfer steak to a plate as it's browned.
- Add ginger, garlic, sesame oil anr pepper flakes to the skillet - stir for 1 minute. Pour in broth and bring to a simmer - let it simmer for ~2 minutes. Scrape up any brown bits from the pan.
- Return the steak to the skillet. Stir in green onions, coconut aminos, rice vinegar and fish sauce - bring back to a simmer. Cook until thickened, stirring often - maybe 3-5 minutes.
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