So, this is another one of those recipes that I have made multiple times, but have not yet posted. I think the picture above was from a version in December. Admittedly, I have not always been a beef eater. Actually, it is a very recent thing and I do really like the taste of it, but have never been able to digest it well. Since I started following the FODMAP protocol for IBS, though, it is usually not a problem at all. I still have not really perfected my beef cooking, though, mostly from lack of experience in dealing with it. BUT, with this recipe, I use something called a flat iron steak which works really well. I never would have thought to use this cut, but Steve at Whole Foods suggested it and he was spot on! It is a relatively thin steak, easy to cut with kitchen sheers and not too fatty at all. It is also about $9.99 a pound, which isn’t horrible compared to other cuts. It stays pretty tender while cooking, which is ALWAYS my problem.
This recipe is adapted from Paleo OMG and it has a few more ingredients and steps than I typically like, but it is really worth it. The sauce tastes just fantastic and make sure to make enough for lunch leftovers.
Flat Iron Steak Stir Fry – Adapted from Paleo OMG
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 6 hearty servings
- 2 – 3 lbs. flat iron steak, cut into cubes
- 1 tbsp. coconut oil
2 tbsp. garlic infused olive oil or 2 tbsp. EVOO and 1 tbsp. minced garlic
- 1 tbsp. minced ginger
- 1 cup +/- of coconut aminos
- 3 tbsp. maple syrup or honey
- a few dashes of sriracha, depending on how hot you like things
- 1 tbsp. sesame oil
- 1 tsp. fish sauce
- 2 tbsp. +/- arrowroot flour
- 2 peppers (any color), diced
- 4 scallions, chopped
- Other veggies as desired, 1/2 cup or so (mushrooms, broccoli, snap peas)
- Salt and Pepper to taste
- In a medium pan, warm coconut oil over medium heat. Add steak to the pan and cook until rare. Set aside for now.
- Add olive oil to a large pan over medium heat.
- Add garlic (if you are using), ginger and coconut aminos to pan.
- Then add maple syrup, sriracha, sesame oil and fish sauce and bring to a low boil, stirring well until combined.
- Add 1 tbsp. of arrowroot powder and stir well. Sauce should be thick, so add more arrowroot until you get to the desired consistency.
- Add veggies to sauce one at a time, stirring to combine.
- Add meat back to sauce as well and let simmer for about 5 minutes.
- This should be very saucy, so if there is not enough liquid, add another tbsp. of sesame oil, 1/2 cup coconut aminos, 1 tbsp. maple syrup and some more arrowroot.
- Add salt and pepper to taste.
- Serve immediately in a bowl, over zoodles or with rice, if you do that.