Eosinophilic Esophagitis Friendly Pepper Steak Stir-Fry

Total time55 min

Prep time20 min

Cook time20 min

4.9

(19)

Eosinophilic Esophagitis Friendly Pepper Steak Stir-Fry

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Ingredients

4 servings

For the steak

1 ½ lb flank steak, sliced against the grain into ¼-inch strips
2 tbsp coconut aminos
1 tbsp arrowroot starch

For the sauce

¼ cup coconut aminos
2 tbsp low-sodium beef broth
1 tbsp arrowroot starch
1 tsp toasted sesame oil
½ tsp ground ginger
¼ tsp crushed red pepper flakes

For the stir-fry

2 tbsp avocado oil, divided
1 red bell pepper, cored and sliced into ¼-inch strips
1 green bell pepper, cored and sliced into ¼-inch strips
1 yellow bell pepper, cored and sliced into ¼-inch strips
4 cloves garlic, minced
1 tbsp fresh ginger, peeled and minced

For serving

3 cups cooked brown rice, for serving
2 green onions (green tops only), thinly sliced (optional)
1 tsp sesame seeds (optional)

Instructions

1
In a medium bowl, toss the sliced flank steak with 2 tbsp coconut aminos and 1 tbsp arrowroot starch until evenly coated. Set aside to marinate for 15 minutes at room temperature.
2
In a small bowl, whisk together the ¼ cup coconut aminos, beef broth, 1 tbsp arrowroot starch, sesame oil, ground ginger, and red pepper flakes until smooth. Set the sauce aside.

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