Ginger Pepper Steak
- 2 tablespoons olive oil divided
- 8 ounces white button mushrooms thinly sliced
- 4 cloves garlic minced
- 1 piece ginger peeled and grated, 1/2-inch
- 2 pounds flank steak OR sirloin steak cut diagonally into strips
- sea salt and freshly ground black pepper to taste
- 1/4 cup coconut aminos
- 1 teaspoon sugar
- 2 large green bell peppers de-seeded, de-ribbed and thickly sliced
- 1/4 cup water
- 1 tablespoon cornstarch
- Heat 1 tablespoon of oil in a large skillet over medium heat until hot.
- Add mushrooms; cook until they just begin to brown then remove from pan and set aside. In the same skillet, heat the remaining tablespoon of olive oil; add garlic and gingerroot and sauté until fragrant (about 1 minute). Add beef strips, season with salt and pepper and cook until browned. Add coco-aminos and sugar; stir well then reduce heat to low and simmer for 5 minutes.
- Raise heat to medium and return mushrooms to the pan along with the bell peppers; cook until bell peppers are tender-crisp. In a small bowl or cup, combine water and cornstarch and stir into the skillet, scraping up all of the browned bits from the bottom of the pan.
- Bring mixture to a boil then reduce heat to low; cook and stir until sauce has thickened.
LC SERVING SUGGESTION: Serve over Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste then fluff with a fork). Add steamed broccoli spears on the side. SERVING SUGGESTION: Serve over brown rice instead of Cauli-Rice. KOSHER: Make sure beef is certified kosher. GLUTEN FREE: Make sure coco-aminos is gluten free and use arrowroot powder instead of cornstarch. NUTRITION: Per Serving: 514 Calories; 31g Fat; 46g Protein; 12g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 164mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 2 Vegetable; 2 Fat; 0 Other Carbohydrates. Points: 13
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