Spicy Flank Steak and Pepper Stir-Fry
Sweet Potato "Pappardelle"
Ingredients
- ¾ lb flank steak (see Note; or use skirt steak)
- ½ tsp pepper
- 1 Tbsp dark sesame oil, divided
- 1 small red bell pepper, thinly sliced
- 4 green onions, thinly sliced
- 2 cloves garlic, minced
- ¼ cup coconut aminos
- 1 Tbsp organic beef broth
- 1 Tbsp Asian chili garlic sauce
- ½ Tbsp arrowroot
Instructions
- Thinly slice beef across the grain; sprinkle with pepper. Cook in ½ Tbsp hot oil in a large wok or nonstick skillet over high heat 3 minutes or until browned. Remove from skillet.
- Sauté bell pepper, onions, and garlic in ½ Tbsp hot oil in skillet over medium-high heat 3 minutes or until tender.
- Whisk together coconut aminos, broth, chili sauce, and arrowroot in a small bowl until blended.
- Add beef and sauce mixture to skillet. Bring to a boil; cook 1 to 2 minutes, stirring constantly, or until sauce is thickened.
Side Dish Ingredients
- 2 sweet potatoes
- 2 Tbsp water
- 1 Tbsp avocado oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Shave potatoes into long, thin ribbons using a vegetable peeler. Place ribbons in a microwavable bowl; add water. Cover with plastic wrap; cut a small slit in plastic wrap.
- Microwave at HIGH 5 to 7 minutes or until just tender; drain. Toss ribbons with oil, salt, and pepper.
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