Serves 3-4 

Ingredients:

• 1 lb sirloin steak cut into strips, 1/4 inch thick

• 2 tsp grapeseed oil

• 2 tsp beef stock

• 2 cloves garlic, minced

• 1 tbs liquid aminos

• 1 tbs ground ginger

• 2 tbs arrow root starch

• 1 cup of water

• 1/4 yellow onion, diced

• 1 carrot, peeled and julienned

• 1/4 green pepper, julienned

• 4 white button mushrooms, sliced thin

• 2 cups broccoli rabe, frozen

• 3/4 cup spring peas, frozen

• 1 bag (12 oz) cauliflower rice, frozen

• Salt and pepper to taste

 

Directions:

1.  Heat oil in a cast iron pan ( I used my dutch oven) over medium high heat.

2.  Pat meat dry and season with salt and pepper.

3.  Brown meat for 3-5 minutes. Remove from the pan and reserve for later.

4.  Using the fat and juices deglaze the pan with the beef broth then add garlic, black pepper, 1 tbs of liquid aminos, and 1 tbs of ground ginger.

5. Add arrow root starch and cook for 2-3 minutes to cook out the starchy flavor.

6. Add 1/2 cup of water. Let sauce come to a light boil, it will begin to thicken.

7.  Return meat to pan, reduce heat to low and bring to a low simmer.

8.  Cook covered for 45 minutes.

9. After 45 minutes, most of the liquid will be absorbed. 

10. Turn heat back to medium.

11. Add onions and sauté for 2 minutes.

12.  Then add peppers and carrots and cook for 3-5 minutes.

13. Lastly add peas, broccoli rabe, and cauliflower rice.

14.  Stir for 3 minutes.

15.  Add remaining 1/2 a cup of water and bring whole dish back up to a boil (this will take a few minutes because the veg is frozen).

16. Once you bring back to a boil reduce heat, simmer and cover until most of the liquid has absorbed, about 7 minutes.

17.  Taste and adjust seasonings to your preference. (I added about 2 more tsp of liquid aminos and 1 tsp of ground ginger)