Sticky Green Onion Stir Fried Beef

Ingredients

2 pounds flank or sirloin steak

⅓ cup arrowroot powder, plus more if needed

½ cup avocado oil

1-inch piece fresh ginger, peeled and minced 4 cloves garlic, minced

½ cup coconut aminos

1 cup coconut sugar

¼ cup water

10 green onions, tender green parts only, cut into 2-inch pieces

Basic Cauli-Rice (page 269), for serving

Directions

Place the steak in the freezer to chill for 45 minutes to make it easier to slice.

Sice the steak against the grain into ½-inch-thick strips. Place the strips in a bowl and sprinkle the arrowroot on top. Stir to coat the strips evenly. Set aside for 10 minutes, until the arrowroot has absorbed any juices from the beef.

In a large, deep skillet, heat the oil over medium-high heat until hot. Working in batches to avoid crowding, shake off any excess arrowroot powder from the steak strips, add the strips to the pan in a single layer, and fry, turning once, for 1 to 2 minutes per side, until crispy. (It is important not to crowd the pan or the steak strips will steam and not get crispy.) Using tongs or a slotted spoon, transfer the steak to a plate. Repeat until all the strips are cooked, then set aside.

Pour off all but 1 teaspoon of the oil from the pan and return the pan to medium-high heat. Add the ginger and garlic and stir-fry for 30 seconds, until fragrant. Add the coconut aminos, sugar, and water and whisk until the sugar dissolves. Bring to a boil and cook for 30 to 45 seconds.

Return the beef to the pan, leaving any juices on the plate, and simmer for 30 seconds, until the sauce has thickened. If the sauce does not thicken enough to stick to the meat, in a small bowl, mix together 1½ teaspoons arrowroot powder and 2 teaspoons water to make a slurry, then whisk the slurry into the sauce and boil for 30 seconds to thicken.