Ingredients:

  • 1.5 lbs sirloin steak, thinly sliced against the grain
  • 3 cups broccoli florets, bite-sized
  • 1 red bell pepper, sliced into strips
  • 1 cup snap peas, trimmed
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/3 cup soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp monkfruit sweetener
  • 1 tsp toasted sesame oil
  • 1/4 tsp xanthan gum
  • 1/2 tsp red pepper flakes

Instructions:

  1. Whisk together soy sauce, rice vinegar, monkfruit sweetener, toasted sesame oil, xanthan gum, and red pepper flakes in a small bowl until the sweetener is fully dissolved.
  2. Slice the steak into thin strips (approximately 1/8 inch thick) and organize vegetables into bowls based on density (broccoli first, then peppers and peas).
  3. Heat 1 tbsp of avocado oil in a wok or large cast iron skillet over high heat until just smoking. Add beef in a single layer, sear undisturbed for 2 minutes to develop a crust, toss for 1 more minute, then remove from pan and set aside.
  4. Add the remaining 1 tbsp of oil to the pan. Toss in broccoli with a splash of water and cover for 60 seconds to steam-soften.
  5. Remove lid, add red bell pepper strips and snap peas. Stir-fry for 2-3 minutes until vibrant and snappy. Stir in minced garlic and grated ginger for the final 30 seconds.
  6. Return the seared beef and any accumulated juices to the pan. Pour over the whisked sauce and toss on high heat until the glaze thickens and coats all ingredients.