Servings: 4
Ingredients
- 1.5 lbs sirloin steak
- 1 tbsp tapioca flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground ginger
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp avocado oil avocado oil is best for this recipe, as it has a high heat point
- 1 bunch asparagus approximately 1 lb
- 1 can water chestnuts sliced
- 2 cups mushrooms sliced; I used white button but feel free to use what is available
Stir Fry Sauce
- 1 tbsp avocado oil
- 1/2 cup coconut aminos
- 1 tbsp sesame seed oil
- 2 tbsp hot sauce I like Chaloula
- 1/4 tsp red pepper flakes
- 1 tsp ground ginger or 2 tsp fresh (grated)
- 3 cloves garlic minced
Instructions
- Thinly slice the steak into strips, placing in a bowl, set aside
- In a small bowl, add garlic powder, onion powder, salt, pepper, ginger, and tapioca flour; whisk, and sprinkle over the steak. Use tongs to toss, ensuring it's coated evenly
- Heat skillet or wok over medium high heat, once hot (sprinkle a bit of water and see if it sizzles, if yes, then it's ready), cook the steak in batches, so they have ample space to crisp. Approximately 2-3 minutes each side (this will also depend on how thick they are sliced, so keep an eye on them), you want a nice sear
- While the steak is cooking, whisk together all the sauce ingredients, set aside
- Transfer cooked steak to a plate, and add asparagus, and mushrooms to the pan. Allow the mushrooms to release their moisture and saute until browned, about 5-7 minutes
- Transfer vegetables to a separate plate, and pour sauce mixture into the hot pan, it should begin to bubble and reduce, approximately 3-5 minutes
- Once the sauce is thick enough to coat a spoon, you can add the steak, vegetables and water chestnuts to the pan, and continue to cook for another 3 minutes, until everything is evenly coated
- This dish is just fantastic on its own, as well as served with either cauliflower or grain rice