- 1 tablespoon coconut oil
- 12-16 ounces steak, sliced thinly - flank steak would work well, I used “stir fry meat”
- 2 bell peppers, cut into thin strips
- 3 tablespoons soy sauce
- 1 1/2 tablespoons rice wine vinegar
- 1 tablespoon fresh ginger, minced
- 2 teaspoons chili garlic sauce
- 1 bunch green onions, cut into 2-inch pieces
- 2 teaspoons toasted sesame seeds
- Heat oil in large skillet over medium-high heat. Add steak to pan, spread pieces out, and cook, without stirring, 2 minutes. Add peppers and cook, stirring constantly, 2 minutes. Remove mixture from skillet.
- Add soy sauce, vinegar, ginger, and chili garlic sauce to pan and bring to boil. Cook 1 minute or until slightly thickened. Return beef mixture to skillet and add onions. Toss well to coat. Sprinkle with sesame seeds before serving.
This recipe is from myrecipes.com, but ultimately from Cooking Light. It’s a nice, simple stir fry with a nice bite due to the chili garlic sauce. There weren’t any leftovers.