Ingredients

The following ingredients have 4 Servings
  • 12 oz top round beef (trimmed)
  • 4 teaspoons plus 3 tablespoons soy sauce (liquid aminos for paleo or whole30*)
  • 1 tbsp rice wine
  • 3 tsp cornstarch (or arrowroot for paleo or whole30)
  • 1 tbsp vegetable oil
  • 1 large onion (sliced into thin strips)
  • 1 bell pepper (sliced into thin strips)
  • 1/2 tsp black pepper
  • crushed red pepper flakes (optional)

Instruction

  • Slice beef into thin slices with the grain. Cut each strip across the grain about 1" long so you have small thin slices. Place in a bowl and add 4 tsp of soy sauce, 1 tbsp of rice wine, 1 tsp cornstarch and black pepper.
  • In a small bowl, mix 3 tbsp soy sauce, 1 tbsp water and 2 tsp cornstarch. Set aside.
  • Heat the wok on high heat. Swirl in 2 teaspoons of the oil and add the beef spreading evenly in the wok. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer to a plate.
  • Add remaining teaspoon of oil to wok, add peppers and onions and cook about 4 to 5 minutes. Return beef to the wok, add the sauce and red pepper flakes and stir fry about 30 seconds until slightly thickened.