Black Pepper Free Asian-Style Beef and Bok Choy
Total time50 min
Prep time20 min
Cook time15 min
4.9(21)
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb flank steak, thinly sliced against the grain
- 2 tbsp coconut aminos
- 1 tsp sesame oil
- ½ tsp arrowroot powder
For the sauce
- 3 tbsp coconut aminos
- 2 tbsp chicken broth
- 1 tsp apple cider vinegar
- 1 tsp arrowroot powder
- ¼ tsp crushed red pepper flakes
For the stir-fry
- 2 tbsp coconut oil, divided
- 1 lb baby bok choy, halved lengthwise
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ¼ tsp salt
For serving
- 2 scallions, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 2 tbsp coconut aminos, 1 tsp sesame oil, and 1/2 tsp arrowroot powder. Toss to coat evenly and let the beef marinate at room temperature for 15 minutes.
- 2
In a small bowl, whisk together the remaining 3 tbsp coconut aminos, chicken broth, apple cider vinegar, 1 tsp arrowroot powder, and red pepper flakes until smooth. Set aside.
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