Ingredients:
Meat & Marinade:
- 1 pound flank steak
- 2 teaspoons coconut aminos or homemade substitute
- 2 teaspoons rice vinegar
- 2 cloves garlic, minced (about 2 teaspoons)
Stir-Fry:
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon crushed red pepper flakes
- 4 teaspoons Chinese five-spice powder
- 1 teaspoon rice vinegar
- 1/4 cup fresh orange juice
- 1/3 cup coconut aminos or homemade substitute
- 1 tablespoon toasted sesame oil
- 1 pound broccoli, cut into 1-inch florets
- 1 large carrot, cut into matchsticks
- 2 large red bell peppers, thinly sliced
- 1-2 tablespoons coconut oil
- 1 medium onion, thinly sliced
- 6 scallions, cut into 1” pieces
- garnish: toasted sesame seeds
Directions:
- Place flank steak in freezer for 10-15 minutes. Slice very thinly, across the grain. Toss with marinade ingredients. Cover and refrigerate 10 minutes or up to 1 hour.
- In a small bowl, mix the garlic, red pepper flakes, Chinese five-spice powder, rice vinegar, orange juice, coconut aminos, and sesame oil; set aside.
- Put water in a large, non-stick skillet, and bring to a boil. Add the broccoli, carrot, and red pepper; steam until just tender, about 3-4 minutes. Remove from the pan and rinse under cold water to stop cooking. Set aside.
- Reheat the pan and add coconut oil, allowing to melt, about 2 minutes. Brown the meat in batches, transferring to a plate as it’s done to save the juices. In the same pan, stir fry the onion until it’s crisp-tender, about 3-4 minutes. Add the broccoli, bell pepper, and scallions, stir-frying until heated through. Add the reserved beef and sauce, tossing with two wooden spoons until sizzling hot. Remove from heat and sprinkle with sesame seeds. Dig in with chopsticks and feel the love.
