1.5lbsskirt steakor flank steak. Sirloin also works.
1/2cupBragg Liquid Aminos
3Tbspred wine
2Tbspcoconut sugar
1Tbspbottled minced garlic
1tspdried ginger
3Tbspsesame oil
1cupcarrotsliced diagonally
1.5cupsnow pea pods
3eachgreen onion
2Tbspcornstarch
Instructions
Cut steak thinly against the grain. (Freeze steak for 1 hour, if desired, to make cutting easier.)
Add steak, bragg, wine, sugar, garlic, and ginger to a large zip top plastic bag. Seal and shake to combine. Set aside.
Add 1.5 T. sesame oil to a large skillet or wok. Heat over medium high heat. Add one sliced carrot. If it sizzles, it’s ready. If not, let it heat a little longer. Once oil is hot, add all carrots. Stir-fry over medium-high heat for 4 minutes.
Add steak and remaining oil. Stir to combine. Stir fry steak and carrots an additional 4 minutes. Add peapods. Stir fry 4 minutes or until carrots are tender-crisp, pea pods are bright green, and steak is done to desired doneness.
Combine cornstarch and 3 Tablespoons water. Add to pan. Stir well. Stir-fry until thickened, about 30 seconds.
Top with sliced green onions.
Notes
Having a good knife will make quick work of slicing meat. I love this one from amazon. http://www.amazon.com/dp/B01DDBJF12/?tag=9010nutrition-20