1 lb flank steak (455 g), trimmed and sliced thin against grain into 2-inch (5 cm) pieces
2 teaspoons lime juice
2 teaspoons coconut amino
2 tablespoons avocado oil, or other oil, divided
3 carrots, peeled and sliced ¼ -inch (6 mm) thick on the bias
1 head small napa cabbage, thinly sliced, plus more for serving
3 fresh scallions, minced, plus more for thinly sliced for garnish
1 tablespoon ginger, grated
4 cloves garlic, minced
Sauce
6 tablespoons coconut amino
2 tablespoons lime juice
1 ½ teaspoons tapioca flour
Nutrition Info
Calories 253
Fat 11g
Carbs 9g
Fiber 12g
Sugar 3g
Protein 22g
How to Make It
1. Step
Add the flank steak, coconut aminos, and lime juice to a bowl, and toss to combine. Set aside to marinate for 10 minutes.
2. Step
Heat 1 tablespoon of oil over medium-high heat in a large nonstick skillet. Place half the meat in the skillet and sear for 1 minute on each side.
3. Step
Place the seared steak in a clean bowl and repeat with the second batch, draining excess liquid from the skillet as needed.
4. Step
Once all of the meat has been seared and removed from the pan, heat the remaining 1 tablespoon of oil in the pan. Add in the carrots and sauté until softened, about 5 minutes.
5. Step
Add the Napa cabbage to the pan and quickly toss with the carrots.
6. Step
Move the cabbage and carrots away from the center of the pan and sprinkle in the scallions, ginger, and garlic. Stir the mixture in the center of the pan until fragrant, about 30 seconds.
7. Step
Mix all contents of the pan together and toss in the meat.
8. Step
Pour in the coconut aminos, lime juice, and tapioca flour. Stir the contents of the pan until well combined and the sauce has thickened, about 1-2 minutes. Remove from heat.
9. Step
Divided the mixture between bowls filled with Napa cabbage and garnish with scallions.
