Ingredients
1 ½ lbs grass-fed sirloin beef, thinly sliced
3 red bell peppers, sliced and seeded
2 Thai chilies or red peppers, sliced
2 tbsp RxSugar Organic Allulose Liquid Sugar (Use code JJVIRGIN for 20% off)
Directions
1Season the beef with sea salt and coat with tapioca starch. Set aside.
2In a bowl, mix together the orange zest and juice, coconut aminos, rice wine vinegar, allulose, and tapioca starch. Set aside.
3Heat a wok or large sauté pan on high heat and add 1 tbsp sesame oil. Add the sliced onions, bell peppers, and Thai chilies to the pan. Sauté for 5 minutes, or until vegetables are tender. Remove the vegetables from the pan and set aside.
4Add the remaining sesame oil to the hot pan and then add the beef. Sauté for about 5 minutes, until the beef is cooked through.
5Add the sautéed vegetables back into the pan with the beef. Stir to combine. Pour in the prepared sauce and lower the heat. Cook for an additional 3 minutes to allow the sauce to thicken and coat the beef and vegetables.
6Divide the beef mixture into 4 bowls. Top with chopped green onions and sesame seeds.
7Store leftovers in an airtight container and refrigerate for up to 4 days.
