Directions
1Season steak with salt, garlic powder, and onion powder.
2Heat a wok or large sauté pan on high heat. Add sesame oil to the pan.
3Add the onion to the hot pan and cook for 1 minute, then add garlic and stir.
4Add the seasoned steak to the pan while constantly tossing mixture together with two wooden spoons.
5Add in the ginger, remaining vegetables, and coconut aminos to the pan and cook for 7 to 10 minutes on medium heat. Remember to toss frequently to blend all the flavors together.
6In a small bowl, mix ½ cup cold water with tapioca starch, then stir into the hot stir-fry. The sauce will slightly thicken. Turn off heat and sprinkle sesame seeds over stir fry.
7Serve and split into 4 bowls.
8Refrigerate leftovers in an airtight container for up to 4 days.
