Beef and Mixed Veggie Stir-fry

Ingredients

• 1 pound skirt steak
• 2 tablespoons coconut oil
• 1 cup red onion julienned
• 1 cup Broccoli chopped
• 1 cup string beans ends trimmed
• 1 cup Red bell pepper julienned
• 1 tablespoon Sesame seeds raw or toasted
• 2 tablespoons Green onions chopped
• 1/4 cup Water chestnuts sliced
• 2 tablespoons coconut aminos (Stir-fry sauce)
• 2 tablespoons warm water (Stir-fry sauce)
• 2 cloves Garlic finely chopped (Stir-fry sauce)
• 1/4-1/2 teaspoon ginger finely chopped (Stir-fry sauce)

Instructions

1. Spread the skirt steak across a large cutting board and cut into sections that are approximately 4 inches long, cutting with the grain of the meat. Next, cut against the grain to slice each section into 1/4 inch strips.
2. Over medium-high heat, let the skillet get hot and melt the coconut oil. Place the steak in the skillet and allow it to brown on both sides, approximately 1-2 minutes per side. Remove the steak from the skillet and set aside.
3. Place the red onion, broccoli, string beans, and bell peppers in the pan. Cook for about 5 minutes or until fork tender.
4. While the vegetables cook, combine the sauce ingredients and mix well.
5. Add the meat back to the pan, followed by the sauce, and heat through for about 2 minutes.
6. Top the stir-fry with sesame seeds, green onions, and water chestnuts.