Ingredients
- 1 lb. grass-fed sirloin cut into thin strips*
- 1 cup chicken broth
- ½ cup coconut aminos or wheat-free tamari
- ½ cup raw honey
- ¼ cup apple cider vinegar
- 2 tbsp arrowroot starch
- 2 tbsp coconut oil
- 3-4 garlic cloves finely minced
- 1 large onion thinly sliced
- ¼ cup fresh ginger finely minced
- 4 large carrots julienned
- 3 bell peppers thinly sliced
Optional garnish:
- Green onions
- Sesame seeds
Instructions
- Place beef strips into a bowl.
- In a second bowl, combine the broth, tamari, honey, apple cider vinegar, and arrowroot starch. (I used my blender on high).
- Pour the marinade mixture until just covering the beef. Reserve the remaining liquid for later use (I poured it into a mason jar).
- Let the beef marinate for 30 minutes (or longer if you have the time).
- In the meantime, heat coconut oil over medium heat. Sauté the vegetables about 10 minutes before you take the beef out. Remove from pan and set aside.
- Take beef out of marinade and discard the leftover liquid.
- In the same pan, sear beef strips on each side then add vegetables back to the pan with the extra marinade. Cook until marinade thickens - about 3-5 mins.
- Remove from heat and garnish with green onion and sesame seeds, if desired.
- Serve immediately.
Notes
It’s easier to get thin strips when the beef is half thawed. Place back in the fridge until needed for cooking.