Ingredients
Method
- Whisk the sauce ingredients together. Set aside.
- Slice the flank steak against the grain into approximately 1-inch bite-sized pieces using a sharp knife.
- Place the steak in a bowl, season with salt and pepper, then add arrowroot starch and toss to coat thoroughly.
- Heat a large, deep pan over medium heat. Add 2 tablespoons of avocado oil. Once the oil shimmers, add the broccoli and snap peas. Lightly salt and sauté for 3-4 minutes. Then, add the bok choy and lightly sauté.
- Reduce heat to low, add about 2-3 tablespoons of water, and cover for 2 minutes to steam and further soften the vegetables.
- Remove the lid and add garlic. Sauté for another 2-3 minutes, or until the bok choy softens and the garlic is fragrant. Transfer the vegetables to a covered plate to keep warm.
- Return the pan to medium-high heat and add more oil. Once the oil is hot and shimmering, add half of the steak slices. Cook for 2-3 minutes per side. Repeat this process in batches until all steak is cooked, ensuring not to overcrowd the pan.
- Once all steak is cooked, reduce the heat. Return all cooked steak to the pan along with the vegetables and the sauce. Stir until the sauce thoroughly coats the beef and vegetables.
- Serve topped with green onion.
Nutrition
Notes
Make sure to use a large pan and avoid overcrowding the pan! This is key to ensure that the beef gets crisp and not soggy.
To reheat this meal, add it to a pan on low heat and add a small splash of chicken or beef broth to rehydrate the sauce.