Flank Steak Stir Fry

For the steak marinade:

• 1 lb flank steak, sliced thin against the grain
• 1 tbsp low sodium soy sauce (or light tamari)
• 1 1/2 tsp coconut sugar
• 1/8 tsp baking soda
• 1/2 tsp cornstarch (or arrowroot powder)

For the sauce:

• 2 tbsps low sodium soy sauce (or light tamari)
• 2 tbsps Shaoxing Wine
• 1/4 cup water
• 3 tbsps oyster sauce
• 1 tsp cornstarch (or arrowroot powder)
• 1 tbsp coconut sugar
• 1 1/2 tsp avocado oil

For the stir fry:

• avocado oil, for stir frying
• 6 oz snap peas
• 1 large yellow onion, chopped into thick wedges
• 2 bell peppers, chopped into chunks (yellow and red, or any mix)
• jasmine rice, for serving
• 2 stalks green onion (green parts only), sliced on the bias

For the steak marinade:

1. Place the steak slices in a bowl and combine with the soy sauce, sugar, baking soda and cornstarch. Toss to combine and set aside for about 15 to 20 minutes. While the steak is marinating, prep the veggies and make the sauce.

For the sauce:

1. In a bowl, combine all ingredients and whisk well. Set aside.

For the stir fry: 

1. When ready to cook, heat a wok or large skillet over medium-high heat. Add a drizzle of avocado oil.
2. Once hot, add the steak in a single layer, working in batches if needed. Cook for one minute, undisturbed. Flip and cook for one minute longer. Remove with a slotted spoon and set aside.
3. Add a drizzle more oil if needed and then add the snap peas to the wok and cook for one to two minutes, stirring often. Add the onion and pepper and cook for one minute, until just starting to brown and soften slightly. Add the beef back in along with the sauce and cook, tossing everything together for about one to two minutes, until the sauce has thickened.
4. Scoop the rice on a plate or bowl and top with the stir fry mixture. Garnish with the green onion. Enjoy!