Components
Components for 4 servings 3 giant bell peppers, chopped (I used 3 totally different colours) 1 lb beef flank (OR skirt steak), chopped into 1-inch items VEGAN SUB: portobello mushroom caps; eggplant 1 tablespoon avocado oil 1 tablespoon garlic, recent 1/2 cup onion, diced Sauce 1 1/2 tablespoons arrowroot 3 tablespoons low sodium soy sauce 4oz low sodium beef broth 2 teaspoons coconut sugar 2 teaspoons sesame oil 2 tablespoon Sriracha (or extra/much less to style) 1 tablespoon sesame seeds
Components for 4 servings 3 giant bell peppers, chopped (I used 3 totally different colours) 1 lb beef flank (OR skirt steak), chopped into 1-inch items VEGAN SUB: portobello mushroom caps; eggplant 1 tablespoon avocado oil 1 tablespoon garlic, recent 1/2 cup onion, diced Sauce 1 1/2 tablespoons arrowroot 3 tablespoons low sodium soy sauce 4oz low sodium beef broth 2 teaspoons coconut sugar 2 teaspoons sesame oil 2 tablespoon Sriracha (or extra/much less to style) 1 tablespoon sesame seeds
Steps Combine collectively the elements for the sauce, and put aside. Set a skillet on HIGH warmth. As soon as scorching, calmly spray with avocado oil, then add bell peppers. Enable them to relaxation within the skillet (with out agitating) for 1 minute or till the surface turns into seared and begins to blister. Then stir for 1 further minute and take away from the skillet. Place the skillet again on HIGH warmth, then add the meat. All it to relaxation within the skillet till 1 aspect begins to sear, then start stirring for 1 further minute and take away from the skillet. Scale back the warmth of the skillet to medium excessive. As soon as the skillet has cooled down, add the avocado oil, garlic and onions. Caramelize till the onions flip brown and translucent, about 2 minutes. Then add each the meat and peppers again to the skillet. Combine collectively for 1 minute.
