Prep Time: 15 minutes
Cook Time: 12 minutes
Serves: 4
INGREDIENTS
2 teaspoons arrowroot powder
2 tablespoons brown rice vinegar
1 teaspoon toasted sesame oil
2 tablespoons grated fresh ginger or 2 teaspoons ground ginger
2 tablespoons gluten-free tamari
1 pound flank or flatiron steak, cut into 1/4-inch-thick slices
1 tablespoon extra-virgin coconut oil
1 pound green beans, trimmed and sliced on the diagonal into 2-inch pieces
1 red bell pepper, sliced lengthwise into 1/4-inch pieces
2 scallions (green tops only), cut on the diagonal into 1/2-inch pieces
1/4 cup water
1/4 teaspoon red pepper flakes (optional)
DIRECTIONS
Step 1. Marinate the beef: In a medium bowl, whisk together the arrowroot, vinegar, oil, ginger and 1 tablespoon of the tamari until the arrowroot is well dissolved.
Step 2. Add the beef and toss to coat. Cover and place in refrigerator to marinate for 10 minutes.
Step 3. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the coconut oil and swirl gently to coat the bottom. Add the beef and stir-fry for 4 minutes. Transfer to a plate and set aside.
Step 4. In the same wok, add green beans, bell pepper and scallions and cook for 2 minutes.
Step 5. Add the water and cover with a lid. Allow the vegetables to steam for 3 to 4 minutes, or until they are crisp-tender.
Step 6. Return the beef to the wok, add the remaining 1 tablespoon of tamari and heat for 1 minute.
Step 7. Sprinkle with red pepper flakes if desired.
Step 8. Serve with 1/2 cup steamed black (or brown) rice cooked according to the package directions.
Dressings