Ingredients
For the Sauce:
- 1/2 cup coconut aminos
- 1 cup water
- 2 teaspoons olive oil
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- 1 teaspoon rice vinegar
- 1 teaspoon red pepper flakes
- 1 teaspoon tapioca flour
For the Meat and Veggies:
- 1 pound flank steak, thinly sliced across grain
- 1/4 cup tapioca flour or cassava flour
- 1/2 cup lard or olive oil
- 1 tablespoon olive oil
- 1 cup white onion, thickly diced
- 1/2 cup red pepper, thickly diced
- 1/2 cup green pepper, thickly diced
- Green onion to garnish
Instructions
- Coat steak in cassava or tapioca flour by either dipping both sides of steak into a bowl with flour in it, or add flour and steak to a gallon Ziploc and coat. Set aside
- Add all sauce ingredients except tapioca flour to medium sized bowl and combine
- Pour into medium sauce pan on low heat, bring to a simmer
- While that’s coming to a simmer, add 1 tablespoon olive oil to large skillet or large cast iron pan over medium heat
- Add onions and peppers and saute until soft, about 4 minutes
- Remove onions and peppers and place aside in a bowl or plate
- At this time, add teaspoon of tapioca flour to sauce mix and whisk in until no clumps are seen, allow to continue simmering, whisking occasionally
- Add 1/2 of the lard or olive oil to the large skillet or cast iron you used to cook the veggies
- Once heated, carefully place 1/2 of the sliced steak into skillet
- Cook until brown, about 3-4 minutes, flipping halfway through
- Remove from heat and set aside on plate or paper towels
- Add the last half of the lard or oil and steak
- Cook until brown, about 3-4 minutes, flipping halfway through
- Once done, add in first batch of steak, veggies and sauce
- Stir and let combine for a few minutes
- Remove from heat, garnish and serve!