GutRx Stir-Fried Beef With Snake Beans

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  • 1.3 pound Rump Steak - beef
  • 4 tablespoon Tamari - wheat free
  • 1 tablespoon Powdered Ginger - grated
  • 2 tablespoon Coconut Oil
  • 1 bunch Green Beans
  • 1 Red Pepper - diced
  • 2 tablespoon Tomato Paste - 2
  • 2 tablespoon Apple Cider Vinegar
  • 0.5 teaspoon White Pepper
  • 0.13 teaspoon Sea Salt
  • Place the steak in a glass or ceramic bowl and cover with the tamari and ginger. Add a sprinkling of salt. Marinate for at least 30 minutes.
  • Heat a large wok over high heat. Melt 1 tablespoon of coconut oil. Remove the steak from the marinade and add to the wok, stirring frequently so the meat cooks quickly. Reserve the marinade.
  • Once the meat has cooked, remove from the wok and set aside. Bring the wok back to temperature, then add 1 tablespoon of coconut oil. Add the red pepper and snake beans, stirring frequently for 1 minute.
  • Add the reserved marinade and cook for 2 minutes until bubbling vigorously. Add the tomato paste, vinegar, and pepper. Cook until the sauce has thickened slightly.
  • Return the beef to the pan to reheat. Serve immediately.
Add ½ cup well cooked jasmine rice per serving. Snake beans can be found in Asian supermarkets. If they are unavailable, replace with a large handful of green beans.
Soy free? Replace tamari with coconut aminos.


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