Ingredients

The following ingredients have 4 Servings
  • 4 Tbsps avocado oil, or olive oil, divided
  • 1.5 lbs. flank steak, cut into thin strips
  • 1 large white onion, sliced
  • 3 bell peppers of choice, cut into thin strips
  • 4 fresh garlic cloves, minced
  • 1 Tbsp sesame seeds
  • Marinade:
  • 4 Tbsps coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
  • 1 1/2 tsps garlic salt
  • 2 tsps rice vinegar
  • Sichuan Sauce:
  • 2 Tbsps oyster or fish sauce
  • 3 Tbsps hot sauce of your choice
  • 1/4 cup coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
  • 2 Tbsps raw honey
  • 2-3 Tbsps water as needed
  • 2 tsps gluten free flour, or Arrowroot powder
  • 1 tsp sichuan peppercorn powder

Instruction

  • In a shallow dish combine together all marinade ingredients with beef strips. Cover and marinate in your refrigerator for at least 30 minutes, up to 12 hours.
  • In a small bowl whisk sauce ingredients until well combined. Set aside until ready to use.
  • Bring marinated beef out of the fridge and allow to sit on your counter for about 20 minutes or so.
  • Heat 2 Tablespoons of the oil in a large skillet over medium high-heat. Add in the marinated beef and cook undisturbed for a few minutes , then stir and cook for 1-2 minutes more, until beautifully charred.
  • Set beef aside on a plate.
  • Wipe out your skillet and then add in your remaining oil.
  • Over medium-high heat, add in onions, peppers, garlic and sauté for about 4 minutes until tender crisp, and beginning to soften a bit.
  • Pour in your sichuan sauce and simmer for a couple of minutes until it begins to thicken.
  • Return beef to the skillet, toss to coat well in the sauce, and continue to cook for a minute or so, until everything is combined and heated through nicely.
  • Sprinkle with sesame seeds and serve immediately with cooked brown rice, or quinoa, and broccoli.