Ingredients :
Sauce:
- 1/4 cup cider vinegar
- 3 tablespoons sodium reduced soy sauce
- 3 tablespoons PB2 powdered peanut butter
- 1 tablespoon canola oil
- 1 tablespoon Frank’s hot sauce
- 1 teaspoon sesame oil
- 1/4 cup cold water
- 1 teaspoon xanthan gum
Stir-Fry
- 1 tablespoon canola oil
- 3/4 pound lean beef steak, thinly sliced
- 1 green bell pepper, cut into strips
- 1 cup mushrooms, sliced
- 1 cup broccoli florets
- 1 bunch green onions, sliced (reserve some onion for garnish)
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
Directions:
- Whisk vinegar, soy sauce, powdered peanut butter, 1 tablespoon oil, hot sauce, and sesame oil together in a bowl until smooth. Whisk water and xanthan gum together in a small bowl until dissolved.
- Heat 1 tablespoon oil in a large skillet. Cook and stir beef in hot oil until browned, about 3 minutes. Remove beef with a slotted spoon to a plate lined with paper towel. Add 1 tablespoon oil to the drippings remaining in the skillet and heat. Cook and stir bell pepper, mushrooms, broccoli, green onions, garlic, and ginger in the drippings and oil mixture until the vegetables are tender, about 4 minutes.
- Return beef to skillet. Reduce heat to medium-low. Clear a space in the center of the beef and vegetables. Pour vinegar mixture and xanthan gum mixture into the cleared space; stir together for a few seconds, then toss with vegetables and beef. Place a cover on the skillet and cook until sauce thickens and sticks to vegetables, about 5 minutes.
- Serve hot over cauliflower rice. Top with some green onion.
Credit: Deb Spence