2 tablespoons coconut aminos {can be found in gluten-free aisle}
2 tablespoons warm water
2 garlic cloves, minced
½ teaspoon fresh ginger, grated
Directions:
Cut steak into 4 large equal sections.
Next, cut against the grain to slice each section into 1/4″ strips.
Heat a large skillet or wok over medium high heat.
Add 2 tablespoons of coconut oil.
Place the steak in the skillet and let brown on all sides, about 2-3 minutes.
Remove the steak and set aside.
Next add, 1 cup of julienned red onion,
1 1/2 cups of chopped fresh broccoli.
Next add, 1 cup of julienned red onion,
1 1/2 cups of chopped fresh broccoli, and 1 cup of julienned red peppers. {if you want to change up the veggies here thats fine, just make sure you have 5 cups}
Saute for 5 minutes. In the meantime, in a small bowl combine 2 tablespoons of coconut aminos {use this instead of soy sauce, can be found in gluten free aisle}
2 tablespoons of warm water,
2 minced garlic cloves, and 1/2 teaspoon of grated ginger.
Whisk together. Add the meat and sauce into the pan with the vegetables, toss and heat through for 2 minutes.
Top stir fry with 1/4 cup of sliced water chestnuts,
3 tablespoons of chopped green onions, and 1 tablespoon of sesame seeds. Serve!
