Ingredients

The following ingredients have 4 Servings
  • 2 1/4 lbs. sirloin steak or sizzlers (cut in thin strips )
  • 1 onion (chopped)
  • 4 miniature bell peppers (seeded and sliced in rings)
  • 3 cloves garlic (minced)
  • 2 cups matchsticks carrots (or sliced carrots)
  • 1/2 cup low sodium, gluten free soy sauce ((I use Tamari-lite by San-J))
  • 1/4 cup apple cider vinegar
  • 2 tbsp. sesame oil
  • 1/4 cup avocado oil (plus more for frying beef)
  • 1/2 tsp. ground black pepper
  • 1/2 cup brown sugar (loosely packed)
  • 1 tsp. ginger
  • 1 cup cornstarch (or as needed)
  • 1/4 tsp. crushed red pepper flakes
  • 2 tbsp. sesame seeds (plus more for sprinkling over the top)
  • hot, cooked rice or wild rice blend (to serve with)

Instruction

  • Slice sirloin steak or sizzlers into thin strips.
  • Coat with cornstarch.
  • Pour about ¼ to ½ cup of avocado oil into a hot skillet.
  • Fry beef in batches until crispy, about 5 minutes on each side.
  • Set aside.
  • Meanwhile, pour about ¼ cup of avocado oil in another skillet.
  • Add onions.
  • Sauté 2 minutes until transluscent.
  • Add carrots and bell peppers.
  • Sauté a few minutes.
  • Add garlic, ginger and red pepper flakes and sauté a few more minutes.
  • Finally, add soy sauce, cider vinegar, sesame oil, pepper, brown sugar and sesame seeds.
  • Reduce heat to low and cook until sauce thickens, about 10 minutes.
  • Combine cooked beef with sauce and stir until well combined.
  • Sprinkle with additional sesame seeds, if desired.
  • Serve over hot, cooked rice.