ingredients

For the stir fry sauce: 

• 1/2 cup coconut aminos (or soy sauce for non gluten-free version) 
• 1/4 cup fresh squeeze orange juice (about 1 medium-large naval orange) 
• 1 tablespoon rice vinegar 
• 1/2 teaspoon fresh grated ginger 
• 2 cloves garlic 
• 1 tablespoon honey 
• 1 tablespoon tapioca starch (or cornstarch)

For the stir fry: 

• 2 lbs flank or skirt steak 
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper 
• 2 tablespoons sesame oil (can use olive oil or avocado oil) 
• 1 red bell pepper sliced 
• 3 cups chopped broccoli florets 
• 2 carrots peeled and sliced 
• 2 cups snap peas 
• 1 bunch of baby bok choy chopped with leafy ends and stalks separated 
• Green onion and sesame seeds to garnish 
• Rice, noodles or lettuce wraps to serve
  

cooking

1. Combine all of the sauce ingredients to a small bowl, whisk together and set aside. 
2. Sprinkle both sides of the steak with salt and pepper then cut the steak against the grain into thin strips, about 3 inches long. In a large wok, cast iron skillet or deep saute pan, heat 1 tablespoon of sesame oil over medium-high heat until very hot and oil starts to ripple. Add the steak and cook for 2 minutes without touching then flip and cook on the other side for another 1-2 minutes, until the internal temperature reaches 145°F and the outsides are brown and crispy. You may need to do two batches of steak so it’s not overlapping. Too many pieces of steak at once will steam the steak rather than crisp the outsides. Once it’s done, use tongs to remove the steak to a plate. 
3. Reduce the heat to medium then add the other 1 tablespoon of sesame oil to the pan and use a wooden spoon to scrape any brown bits off the bottom. Add all of the vegetables, except for the leafy ends of the bok choy, to the pan and stir to cook until almost tender over medium-high heat, about 5-6 minutes. 
4. Place the steak back in the pan and add the prepared sauce. Stir frequently until thickened, about 3 minutes. Add the leafy greens of the bok choy and cook for another minute until wilted. Sprinkle with green onion and sesame seeds. Serve over white or brown rice, noodles or in a lettuce wrap.