Another favourite of mine and Hubby LOVES this one so you know it’s good. Again you change it up, use Tempeh, chicken, tofu…
Gluten free, dairy, free, and sugar free ✔✔✔
40og beef strips
3 Tbs tapioca flour
Himalayan Salt and Pepper to taste
1 Tbs + 1/2 cup coconut oil
2 cloves garlic-crushed
1 tsp ground ginger
1/2 cup liquid aminos
1/2 cup beef stock
1/3 cup rice malt syrup
In a bowl mix salt and pepper with tapioca flour. Coat each piece of beef well. And allow to sit for 10 minutes while you start the sauce.
Heat 1 Tbs coconut oil in a pan. Add garlic and ginger and cook for 1 minute.
Add aminos and stock, then stir in rice malt syrup until it has all melted. Turn the heat up high while the sauce thickens, continuing to stir for about 3 minutes then take off the heat and set aside while you cook the beef.
In a seperate pan heat 1/2 cup of coconut oil until hot. Add beef piece by piece using tongs. For for 2 minutes until lightly brown then remove beef and place on paper towel to drain. Pour out excess oil from the pan, add the beef back in and cook for a further minute. Then add the sauce over the beef.
Cook together for about 3 minutes and serve. With cauliflower rice