Ingredients
Scale
- 1 lb Beef Sirloin
- 6 Bell Peppers (mix of colors)
- 3 Medium Sweet Onions
- 12 cloves Garlic
- 5 inch Fresh Ginger
- 1 ¼ cups Low Sodium Chicken Broth
- ¼ cup Gluten-Free Tamari
- ⅓ cup Brown Rice Syrup
- 7 tablespoons Vegan Hoisin Sauce
- 7 tablespoons Arrowroot Powder
- 5 teaspoons Toasted Sesame Oil
- 7 tablespoons Avocado Oil
- 1 teaspoon White Pepper Powder
- Cooked Cauliflower Rice (optional)
- Toasted Sesame Seeds (optional)
- Fresh Green Onion (optional)
Instructions
- Marinate beef in 2 tablespoons tamari and 3 tablespoons arrowroot powder for 30-60 minutes.
- Whisk together remaining tamari, chicken broth, hoisin sauce, brown rice syrup, remaining arrowroot powder, and ginger.
- Stir-fry beef in hot avocado oil until browned and cooked through.
- Stir-fry onions, bell peppers, and garlic in the same wok.
- Return beef to wok, add sauce, and stir-fry until sauce thickens.
- Stir in toasted sesame oil. Serve over cauliflower rice, garnish with sesame seeds and green onion (optional).
Notes
Add chili garlic sauce or red pepper flakes for heat. Incorporate broccoli, snap peas, carrots, mushrooms, or baby corn. Use flank steak or skirt steak for a budget-friendly option. Add orange zest and juice for a citrusy twist. Use black bean sauce for a richer flavor. Serve with cauliflower rice, in lettuce cups, as stuffed bell peppers, with noodles, or over polenta.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg
Keywords: Chinese Pepper Steak, Beef Stir-fry, Cantonese Food