Recipe By Russ Crandall
Nutritional Information (per serving)
Protein: 47 g
Carbs: 14 g
Fat: 15 g
Slurry in a Hurry
(Makes 1 batch)
1 tbsp arrowroot starch
1 tbsp cold water
1. In a small bowl, stir together arrowroot starch and cold water to create a paste.
2 tbsp slurry
1 cup low-sodium chicken broth
2 tbsp tamari
2 tbsp Chinese cooking wine
1 tbsp honey
1/4 tsp ground ginger
2 cloves garlic, minced
1/2 tsp black pepper
1/4 tsp sea salt
2 tbsp coconut oil
2 lbs steak (rib eye, strip, or sirloin), sliced into strips
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1. Prepare slurry; set aside.
2. Combine the sauce ingredients in a saucepan and bring to a simmer over medium heat.
3. Stir in half of the slurry and simmer until thickened, adding more slurry if needed, and reduce heat to low.
4. In a wok, warm the coconut oil over medium-high heat.
5. Add the steak and stir-fry until browned and slightly crispy, about four minutes, stirring occasionally.
6. Remove the steak and set on paper towels to drain.
7. Add the onion and sauté until softened, about two minutes, then add the bell peppers and sauté, about one minute.
8. Return the steak to the wok, pour in the sauce, and toss to combine.
9. Simmer until thickened, about one minute, and serve.
Quick Tip: When cutting your steak, be sure to slice it against the grain, as this will ensure your steak is tender and easier to chew.