1- ½ lb Top Sirloin or Flank Steak, thinly sliced into strips
½ head bok choy
3 cups Mushrooms, quartered
Coconut oil
1 Tbsp Minced Garlic
BEEF MARINADE
1 Tbsp Gluten Free Soy Sauce (Tamari Sauce)
1½ tsp Arrowroot Powder
Freshly ground black pepper
SAUCE
½ cup Gluten Free Soy Sauce (Tamari Sauce)
2 Tbsp Honey
1 tsp Ground Ginger
2 Tbsp Arrowroot Powder
Instructions
Cut beef into strips and place in a bowl. Mix together marinade ingredients and let sit 10 minutes - 1 hour.
Meanwhile, slice bok choy, removing the end of the tough white stem.
Mix together sauce ingredients and set aside.
Heat skillet over medium-high heat and add coconut oil. Once sizzling add beef in batches and cook 1-2 minutes on each side. Don’t overcook the meat. Continue cooking until all beef has been cooked. Set aside.
Once meat is done add garlic, mushrooms and bok choy to remaining cooking oil and saute until tender.
Add back in meat and the sauce.
Cook for an additional 2-3 minutes until sauce has thickened.