This recipe is Induction friendly ONLY if you leave out the sherry. I’ll tell you up front I’m extremely salt sensitive and I use very little soy sauce in this dish. You may want to double the soy sauce if you tolerate it well. I don’t. I used to make a bit of sauce with bouillon, but I’ve learned to do without that for this dish.
If you have it in the refrigerator, the addition of ½ tsp. black bean paste is very good in this. Add it while meat is frying. For a different taste, I have been known to use lean pork loin in this recipe in lieu of the beef. It is very good with pork. Not classic Pepper Steak, but it IS good quite . 🙂
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10 oz. beef sirloin, trimmed of all fat, sliced very thin
2 T. sherry
1½ T. coconut aminos, tamari or low-sodium soy sauce
2 T. olive oil
1 clove garlic, minced
1 tsp. ginger root, minced
2 oz. green bell pepper
2 oz. red bell pepper
3 oz. onion
¼-½ tsp. black pepper
1 tsp. sesame oil
¼ tsp. Chinese chili paste (I use Sambal Oelek available in most grocery stores)
¼ c. homemade beef broth
Dusting of xanthan gum to thicken (optional)
DIRECTIONS: Mix first 3 ingredients in a quart ziploc bag and marinate in refrigerator for 1 hour. When ready to cook, heat olive oil in wok or non-stick skillet. Saute beef with it’s little bit of marinade and the black pepper until it is just no longer pink on the surface. Remove with a slotted spoon to a plate. To the remaining oil in the wok, add all vegetables, ginger, garlic, and chili paste. Stir-fry all just a few minutes. You don’t want vegetables to get totally soft and lose their pretty color. Add meat, stir and dribble sesame oil on top. Toss to mix well. Add broth and thicken if desired with xanthan gum or your favorite thickener. Serve at once over riced, steamed cauliflower if you wish. I’ve gotten used to having my Chinese food now without the cauli-rice. :) You can serve it on steamed, riced cauliflower.
NUTRITIONAL INFO: Makes 2 servings, each containing:
21 g fat
8.2 g carbs, 1.9 g fiber, 7.3 g NET CARBS
32.9 g protein