This is the perfect Whole30 stir fry for a weeknight dinner!
- 1–½ Tbsp shredded ginger, squeezed, and pulp discarded
- 6 Tbsp orange juice
- 4 Tbsp coconut aminos
- 1 Tbsp dark sesame oil
- 1 tsp arrowroot
- 1 Tbsp cold water
- 1 tsp salt, plus extra to taste
- 10 oz. sirloin, sliced diagonally into small strips
- 1 Tbsp ghee
- 3 Tbsp coconut oil, divided
- 4 Tbsp chopped shallots
- 4 garlic cloves, sliced
- 1 cup brown mushrooms, sliced
- ½ cup chopped red peppers
- ½ cup chopped yellow peppers
- 1 cup pea pods
In a bowl, mix the ginger juice, orange juice, coconut aminos, and dark sesame oil together.
In a separate bowl, make a slurry with the arrowroot powder and water, then add to the sauce in the other bowl and stir to combine well.
Using 1 tsp salt, thoroughly sprinkle the meat. In a large stainless-steel sauté pan over high heat, melt 1 Tbsps ghee and sauté the meat in single layers for a total of 1.5 minutes, flipping halfway through. Remove and set aside. Repeat until all batches are cooked.
In the same pan, add 1 Tbsp coconut oil, then add the shallots, garlic, and a sprinkle of salt and sauté until translucent. Remove and set aside.
In the same pan, add 1-½ to 2 Tbsp more coconut oil, the mushrooms, and a sprinkle of salt, and cook for 1 minute. Add the red and yellow peppers and cook for 1 more minute. Then add the peapods and another sprinkle of salt cook for 30 seconds more, stirring to combine well. Return the beef, shallots and garlic to the pan.
Stir the sauce in the bowl to mix well and add that to the pan. Combine everything well and serve.