Mongolian Beef Stir fry

Ingredients

1½ pounds flank steak

1 teaspoon kosher salt

½ teaspoon freshly ground black

pepper

1 tablespoon arrowroot starch

¼ cup avocado or extra virgin

olive oil

3 garlic cloves, thinly sliced

1 (1-inch) piece fresh ginger, finely grated

1 teaspoon toasted sesame oil

½ teaspoon crushed red pepper

flakes (optional)

½ cup low-sodium beef broth

6 green onions (white and green parts), sliced into 1½-inch pieces

½ cup coconut aminos

1 tablespoon rice vinegar

1 teaspoon fish sauce (luse

Red Boat)

FOR SERVING

Prepared Cauliflower Rice (page 282)

1 tablespoon toasted sesame seeds

Seared Baby Bok Choy (recipe follows)

Directions

Place the flank steak on a cutting board and using a meat mallet or the back of a skillet, tenderize the meat, pounding the steak until it is ½ inch thick. Remove and discard the parchment paper, then slice the steak against the grain into ¼-inch slices. Add the steak to a large bowl and sprinkle with the salt, pepper, and arrowroot. Toss to coat.

In a large nonstick skillet, heat the avocado oil over medium-high heat. Working in batches so you don't crowd the pan, add the steak in a single layer. Sear the steak until it forms a deep brown crust, 3 to 4 minutes per side. Transfer the cooked steak to a plate and set aside. Repeat until all the steak is cooked and all of the meat is set aside.

Add the garlic, ginger, sesame oil, and red pepper flakes to the skillet and cook, stirring, for 1 minute. Pour in the beef broth and bring to a simmer. Let simmer for about 2 minutes and use the back of a spoon to scrape up any brown bits from the pan.

Return the steak to the skillet. Stir in the green onions, coconut aminos, rice vinegar, and fish sauce and bring the sauce to a simmer. Cook, stirring often, until the sauce has thickened,

3 to 5 minutes.

To serve, spoon the stir-fry over the cauliflower rice and sprinkle with the sesame seeds. Serve with the Seared Baby Bok Choy on the side.