Our menu for the day:
Breakfast - Protein Shake
Lunch - Leftover Quail and roasted veggies
Makes 4 servings
12 ounces top round beef, trimmed to 1/8" fat (I used grass-fed organic strip steak)
4 teaspoons plus 3 tablespoons soy sauce (I used coconut aminos)
1 tablespoon rice wine
3 teaspoons cornstarch (I used brown rice flour)
5 teaspoons olive oil
1 large onion, sliced into thin strips
1 red bell pepper, sliced into thin strips
1/2 teaspoon black pepper
crushed red pepper flakes (optional)
Slice the meat into small thin slices. Combine the 4 teaspoons coconut aminos, 1 tablespoon rice wine, 1 teaspoon brown rice flour and black pepper in a bowl. Add the meat and stir to combine.
In a small bowl, mix 3 tablespoons coconut aminos, 1 tablespoon water and 2 teaspoons brown rice flour. Set aside.
Heat the wok on high heat. Swirl in 1 tablespoon oil and add the beef spreading evenly in the wok. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer to a plate.
Add remaining 2 teaspoons of oil to wok, add peppers and onions and cook about 2 minutes. Return beef to the wok, add the sauce and red pepper flakes and stir fry about 30 seconds until slightly thickened.
Recipe adapted from Skinnytaste