Oh, this recipe is a treat! I combines lots of veges and tender sirloin steak packed with a delicious PUNCH in flavor! This is yet another #defineddish recipe that I have modified a tiny bit to be more to my liking. It does take a while to do all of the chopping but oh my! The end definitely justifies the means! Let’s get to it!
Ingredients
- 1.5 pounds sirloin steak
- 1 tablespoon tapioca starch (see note below)
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons + 1 teaspoon avocado oil
- 1 teaspoon toasted sesame oil
- 1/8 – 1/2 teaspoon crushed red pepper flakes (see note below)
- 1.5 inch knob of fresh ginger, peeled and chopped
- 2 cups green onions, julienned (about 5 green onions)
- 2 cups carrots, julienned (about 1 medium carrot)
- 2 cups celery, julienned (about 2 stalks)
- 1/4 cup coconut aminos (or you can use soy)
- 1 tablespoon rice vinegar
- 1 teaspoon fish sauce
- 1/4 teaspoon ground sichuan peppercorns (or sub Chinese Five Spice powder)
Instructions
- Slice the steak into 1/4 inch thick slices and then cut those in half lengthwise, making thin strips. Place steak in a bowl and season with tapioca starch, garlic powder, kosher salt, and pepper. Toss to coat evenly.
- Heat a large skillet or wok over high heat with 2 tablespoons avocado oil and 1 teaspoon toasted sesame oil. When oil is hot, fry the beef in small batches, being careful not to overcrowd the pan so that they can crisp up nicely, usually 1-2 minutes per side. Transfer cooked beef to plate and continue until all beef is golden brown. If your skillet starts to smoke excessively, turn it down to medium or medium high.
- Reduce heat to medium high and add remaining teaspoon of avocado oil, along with the crushed pepper, chinese five spice (if you are using it instead of sichuan peppercorns), ginger, carrots, celery, and onions. Saute until veges are tender, approximately 4 minutes.
- Add coconut aminos, rice vinegar, and fish sauce and stir to combine. Bring it to a simmer.
- Add back the seared beef and any juices and cook, stirring occasionally, until the sauce has thickened, about 2-3 more minutes.
- If using sichuan peppercorns, sprinkle them now.
- Serve while hot alone, or over rice or cauliflower rice.
Notes:
- Tapioca starch or flour is a Whole30 compliant flour that acts as a thickener. You can also substitute arrowroot powder, or cornstarch (but not while doing a Whole30).
- I really like spicy food and I made a double recipe and added a heaping 1/2 teaspoon of crushed red pepper. It was really spicy! Like maybe too spicy so if you are not a fan of spice, maybe go with 1/8th of a teaspoon per recipe.
- I could not find sichuan peppercorns anywhere and so I used chinese five spice and it was delicious.