ingredients »
› 1.5 lb skirt steak / flank steak
› 1 tbsp arrowroot starch
› S&P
› olive oil
› sesame oil
› 1/2 white onion, sliced
› 1 red bell pepper
› 4 long sticks celery, peeled + julienned
› 4 large carrots, peeled + julienned
› 1/2 white onion, sliced
› 1 chunk ginger, peeled + grated
› 3 cloves garlic
› red pepper flakes
sauce –
› 1/3 cup coconut aminos
› 1 tsp fish sauce
› 1 tsp rice wine vinegar
garnish –
› cilantro
› basil
› green onion
HOW TO MAKE »
- prepare vegetables + garnish [peeling, chopping]; i prefer to chop the vegetables into equally-sized pieces for cooking purposes, & also for eating purposes — see photos below for chopping.
- slice steak against the grain.
- season steak with S&P, then toss steak in arrowroot starch.
- drizzle olive oil + sesame oil in large skillet or wok. once sizzling/heated, add steak to pan. allow each piece of meat to have it’s own space in the pan to fully cook through; you may need to cook it in batches.
- once all steak has been cooked, remove from pan + set aside.
- leaving heat on, add more olive oil + optional sesame oil to pan. add white onion, celery, carrots, & red bell pepper.
- cook vegetables until onion begins to become translucent + other vegetables have softened.
- add minced garlic + grated ginger + red pepper flakes here.
- add the steak back to the pan; once all together, it’s sauce time!
- add in the coconut aminos, rice vinegar, & fish sauce. combine + coat all components of stir fry. the sauce will thicken a bit + will darken in color, this is how you know it’s about ready!
- at this point, your stir fry is DONE + READY. if you want to boost some flavor, add a pinch of each – green onion, cilantro, basil – in pan & toss while still on the heat.
- serve it up with cauliflower rice [simply sauteed in olive oil until browned].
- garnish with green onion, cilantro, + basil.
- ENJOY
non-takeout has NEVER TASTED SO GOOD.
rachel tiedmann 