Steak and Pepper Stir-Fry

Serves 2 

Ingredients:

• 2 cups Cauliflower Rice or Brown Rice
• 8 ounces strip steak, thinly sliced across the grain
• 2 teaspoons grated ginger
• 1 teaspoon minced garlic
• 1 teaspoon arrowroot
• 1/4 teaspoon crushed red pepper flakes
• 1 red bell pepper, cut into strips
• 10 asparagus stalks, tough ends trimmed, cut into bite-size pieces
• 3 tablespoons chicken or beef broth
• 1 tablespoon tamari

Instructions:

Prepare rice according to the package instructions, and cover to keep warm.

Combine the steak with the ginger, garlic, arrowroot, and crushed red pepper flakes. Stir-fry over medium-high heat in a nonstick skillet, just until the steak is no longer pink outside (about 1 to 1 1/2 minutes). Scrape the contents of the skillet into a bowl, and set aside.

Add the red bell pepper and asparagus to the skillet, and stir-fry 1 minute. Stir in the broth, tamari, and beef (with any accumulated juices), and stir-fry 30 seconds so the sauce can thicken. 

Serve immediately over rice.

Source:  Haylie Pomroy