1 lb grass-fed, boneless sirloin steak, cut into strips
1/2 teaspoon sea salt
1 large head broccoli, cut into smaller florets, stem peeled and cubed
2 patty pan squash, trimmed, cubed
1 medium carrot, sliced on the diagonal
2 garlic scapes, chopped
1 inch piece fresh ginger, peeled, minced
2 tablespoons coconut oil
2 tablespoons coconut aminos (or tamari) or more
1/4 cup water
2 teaspoons toasted sesame oil
Mix the meat strips with sea salt and a drizzle of oil in a small bowl. Heat a wok over high heat. Add 1 tablespoon coconut oil and swirl it around the pan. Add the meat and quickly stir to cook evenly until almost cooked through, about 2 minutes. Spoon into a bowl and set aside. Add remaining coconut oil and heat until shimmering. Add the vegetables and ginger and cook, tossing constantly, until tender crisp, about 5 minutes. Add the meat back into the pan along with the coconut aminos and water and continue tossing another 2 minutes. Remove from heat and stir in toasted sesame oil. Serve with rice.
You can vary the vegetables in this. No garlic scapes? No problem. Just omit them, or add a different vegetable of your choice.
Coconut aminos taste similar to soy sauce but is soy-free. It is made simply from raw coconut tree sap and sun-dried sea salt and naturally aged.