Ingredients
Scale
- 2 lbs. Tri Tip Steak, sliced thinly and at room temperature
- 1/2 cup coconut aminos, divided
- 1 teaspoon tapioca flour
- 1 tablespoon coconut oil
- 1/2 onion, sliced
- 2 carrots, sliced thinly
- 2 cups baby bok choy, chopped
- 1/2 cup Fermented chile garlic sauce
- 1 heaping tablespoon fresh ginger, minced
- 1 large handful basil, roughly chopped
Instructions
- In a medium sized bowl, add the sliced steak, 1/3 cup coconut aminos and tapioca flour. Mix with tongs or hands to coat the steak. Set aside.
- Heat a large cast iron pan or heavy duty pan over high heat. Add the coconut oil – when it starts to smoke, add the steak. Let cook for 2-3 minutes on the first side – try not to mix around, this will help it brown on the edges. Flip over or toss so that the other side cooks – for 1 minute. Remove from pan.
- Return the pan back to the heat – turn down to medium. Add the onion and carrots. Stir fry for 2-4 minutes or until softened. Add the bok choy and mix to combine. Cook for 1-2 minutes or until the bok choy wilts. Add the steak back into the pan, along with the remaining coconut aminos and chile garlic sauce. Stir everything to combine and heat through.
- Remove from heat and top with fresh ginger and basil. Serve with jasmine rice, noodles or on its own.
- Prep Time: 10
- Cook Time: 15
- Category: beef
- Method: stove-top
- Cuisine: dinner