Spicy Ginger Beef

This is hands down one of my favorite meals in the current rotation.  My son is not a fan of spicy dishes so we adjust the amount of heat by lowering the sriracha in half when he is home for dinner.

I love to add this to cauliflower rice but regular rice would be just as tasty! Hope you give this one a try.

 

Ingredients:

• 1 1/2 lbs flank steak, thinly sliced
• 3 Tbs tapioca flour
• 1 tsp salt
• 1/2 tsp garlic powder
• sesame oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 cup coconut aminos
• 2 tbs sriracha
• 1 tbs freshly grated ginger
• green onions, cilantro and sesame seeds for garnish (optional)

Instructions:

1. Place thinly sliced beef in large bowl, sprinkle with tapioca flour, salt and garlic powder.  Toss to thinly coat all the beef. Set aside.
2. Add about 3 Tbs of sesame oil to a large sauté pan over medium heat.  Add bell peppers and cook about 8 minutes, until slightly browned.  Add garlic and a bit of salt, toss, and cook for 2 more minutes.  Remove from pan and set aside.
3. Add about 3 more Tbs of sesame oil to the pan over medium-high heat.  Once the pan is hot, add beef to the pan without overcrowding.  Cook for about 2-3 minutes per side then set aside with peppers.  Repeat until all the beef is cooked through.
4. Lastly, add coconut aminos, sriracha and ginger to the pan over medium-high heat.  Whisk and let come to a low boil for about 6-8 minutes, until the liquid reduced by about a third and the sauce coats the back of a spoon.  Add beef and peppers to the pan with the sauce, mix to combined and let cook for 2 more minutes.
5. Top with green onions, cilantro or sesame seeds and enjoy!

https://paleomg.com/ginger-beef-stir-fry/