Ingredients

The following ingredients have 4 Servings
  • 1 lb flank steak, or sirloin steak, sliced thin (453g)
  • 4 medium celery ribs
  • 2 medium carrots
  • 1 green onion
  • 1/4 cup oil
  • 2 tbsp cornstarch (or arrowroot)
  • 1 1/2 tsps sesame oil
  • SAUCE
  • 4 tbsp gluten free soy sauce
  • 1 tbsp creamy peanut butter *read note*
  • 1 tsp sriracha sauce
  • 1 teaspoon rice wine vinegar
  • 3 teaspoons light brown sugar
  • 1/4 teaspoon garlic powder
  • 1 teaspoon fresh ginger (minced)
  • 1/2 teaspoon red pepper flakes *read note*

Instruction

  • If you plan to serve this over rice you should put your rice on before you start to cook this recipe so it will all be ready at the same time.
  • Mix all the sauce ingredients together (not the chili flakes) and put to one side.
  • Use a julienne peeler to make thin strips of carrot. I found it easier to cut the celery ribs into thin strips by hand, but you may find the julienne peeler easier.
  • cut the green onion into strips if you are using it
  • Place the beef in a medium bowl. Add the cornstarch and toss to make sure each piece is thoroughly coated.
  • Heat the oil in wok and add the beef and fry it in hot oil until crispy (3-5 minutes). Remove from oil and drain on paper towels.
  • drain out the left over oil and wipe out the wok with paper towel.
  • Heat the sesame oil in the wok to a med high heat and add the vegetables and red chili flakes
  • stir well for about 30 seconds.
  • Now add back in the meat and sauce, stir well and cook on a high heat for about a minute.
  • Serve over rice.