Ingredients

The following ingredients have 4 Servings
  • 2 lbs. flank steak (sliced)
  • 8 oz. mushrooms (sliced)
  • 1 bell pepper (sliced)
  • 2 carrots (julienned)
  • 3 green onions (chopped)
  • 4 garlic cloves (minced)
  • 1/4 cup tapioca starch
  • 1/2 cup coconut aminos
  • 1/2 cup beef stock
  • 1/4 tbsp. coconut oil
  • 1/4 tsp. red pepper flakes
  • Sea salt and freshly ground black pepper

Instruction

  • Mix the flanks steak slices with the tapioca starch, and combine until well coated.
  • Melt the coconut oil in a skillet over medium-high heat.
  • Add the beef in batches, cook until browned on all sides, then set aside.
  • Add the garlic, bell pepper, carrots, and mushrooms to the skillet, and sautée for 2 to 3 minutes.
  • Pour in the beef stock while scraping the bottom of the pan.
  • Add the coconut aminos and season to taste; cook for 2 to 3 minutes.
  • Bring the beef back to the pan, add the green onions, and cook for another 2 to 3 minutes.
  • Sprinkle with red pepper flakes and serve.