I am so excited to bring to you yet another delicious and healthy dish! I am going to take this fan favorite and put nutrition back in it! (The classic recipe has a bunch of scary things in it).
2 lbs of prime beef chuck, cut into thin strips
1/4 cup gluten-free tamari
3 tbsp raw honey
1/4 cup tapioca starch
1 tbsp grated fresh ginger
3 garlic cloves, minced
1 tbsp garlic powder
2 tsp red pepper flakes
salt and pepper
2 tbsp coconut oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 bok choy, leaves only, chopped
1/2 cup matchstick carrots
Slice the beef in thin strips. Dredge in the tapioca flour until fully coated. Mix tamari, raw honey, fresh ginger, garlic cloves, garlic powder, red pepper flakes, salt and pepper in a large bowl and add beef to the bowl. Cover with plastic wrap and marinate in fridge for at least 1 hour.
Add the coconut oil to a large stir fry pan on medium heat. Cook the beef and pour in any leftover marinade. It will take about 10 minutes for the amount of beef that you’re cooking!
Once cooked, put in a separate bowl. Leave some of the sauce in the pan, add a few tablespoons of water, and add the bell peppers.
Once the peppers are cooked, put in a separate bowl, and cook the bok choy with the carrots. I threw in some more garlic powder, salt and pepper – feel free to do the same if you like it super garlic-y!
Once cooked, add all of the stir-fried ingredients in the same pan and mix well. Serve over white rice, brown rice, or cauliflower rice!
*If you want extra sauce, use the ingredients in the marinade, simmer over low heat, and pour on top of the dish!