Ingredients
 
  • 1 ½ lb grass fed sirloin steak, cut into 1/4-in pieces
  • 2 tsp arrowroot
  • 4 tbsp avocado oil, divided
  • 1 tsp sesame oil
  • 4 cloves garlic, minced
  • 2 tsp fresh ginger, grated
  • 4 whole dried chili peppers, crush for more spice
  • 2 c no sodium (or low sodium) beef stock
  • 1 bunch green onions, cut into 1.5-in long pieces on a diagonal
  • Cauliflower rice (optional)
  • Microgreens for garnish (optional)
Instructions
 
  1. Place steak pieces in a large bowl. Sprinkle the arrowroot over the pieces of beef and toss until evenly coated.
  2. Melt 2 tablespoons of the avocado oil in a frying pan or wok over high heat.
  3. Working in small batches, add the beef pieces to the hot oil so that no two pieces are touching. Sear the beef on one side for about 2.5 minutes, or until it has a deep brown color. Turn browned meat pieces over and cook until well browned. Transfer the cooked pieces to a separate bowl or plate. Continue the cooking procedure with the remaining beef pieces, adding more oil as needed.
  4. Once the beef pieces have all been cooked and transferred from the pan, add 1 tablespoon of avocado oil and one teaspoon sesame oil to the pan.
  5. Reduce heat to medium. Add garlic and sauté for about 2 minutes.
  6. Add the ginger and chili peppers and sauté for an additional two minutes, until fragrant.
  7. Add the beef stock and stir until well combined, scraping cooked beef bits from the surface of the pan. Simmer sauce for about 15 minutes, or until it thickens enough to coat the back of a spoon.
  8. Return cooked beef to pan.
  9. Add the green onions, stir, cover, and let the beef cook over medium heat for 3 minutes, or until the onions are wilted.
  10. Remove from heat and serve with cauliflower rice.
  11. Garnish with micro greens and enjoy!