Ingredients
Units
Scale
For the sauce
- 1/3 cup coconut aminos
- 1 tsp apple cider vinegar
- 2 tbsp honey
For the stir fry
- 1 lb flank steak
- Salt and pepper (omit pepper for AIP)
- 3 tbsp arrowroot starch
- 2–3 tbsp avocado oil
- 1 cup broccoli florets
- 1 cup sugar snap peas (sub more broccoli for AIP)
- 1 head baby bok choy, chopped
- 4 cloves garlic, minced
- 2 tbsp green onion, chopped
Instructions
- To prepare the sauce, whisk the ingredients together. Set aside.
- Prepare the flank steak by using a sharp knife to slice against the grain into about 1″ bite-sized slices.
- Add the steak to a bowl and season with salt and pepper. Top with arrowroot starch and toss to thoroughly coat.
- Using a large pan set to medium heat, heat 2 tbsp of avocado oil. Once the oil is hot and shimmering, add half of the steak slices. Cook for 2-3 minutes on each side, and repeat until all of the steaks is cooked. Set aside and clean out the pan.
- Add more avocado oil to the pan along with the broccoli and snap peas. Lightly salt and saute for 3-4 minutes. Add the bok choy and garlic and saute for another 2-3 minutes or until the bok choy is softened and the garlic is fragrant.
- Add the steak back to the pan along with the sauce. Stir to coat and simmer for 2-3 minutes to allow the sauce to thicken, and the steak to reheat.
- Serve topped with green onion.
Notes
- All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 15
- Cook Time: 20
- Category: Main Dishes
Nutrition
- Serving Size: 1 serving
- Calories: 324
- Fat: 12.9g
- Carbohydrates: 25.8g
- Fiber: 1.8g
- Protein: 26.1g