3 tbsp low sodium wheat-free tamari sauce or coconut aminos
1/2 tsp onion powder; 1/4 tsp garlic powder; 1/4 tsp ginger powder; 1/4 tsp black pepper
1 lb grass fed beef stir fry meat (can come per-cut or you can cut sirloin or round steak into thin slices)
1 tbsp sesame seeds
1/2 tbsp virgin coconut oil
3 cups broccoli florets
1 cup snow peas, ends trimmed
2 1/2 cups broccoli slaw mix
(mix of pre-shredded broccoli stems with shredded carrots and purple cabbage)
In a medium bowl, blend the tamari, onion, garlic, and ginger powders and black pepper.
Mix the meat into the sauce mixture; I used my hands to make sure all the surfaces were coated.
Set aside to marinade for 15 minutes at room temperature.
In a large skillet set between medium and medium-high heat, add the sesame seeds and toast them until lightly browned. They will first look oily, then clump together, before becoming fragrant and golden.
This usually happens when you aren’t looking and before you know it they are burned so don’t walk away from them and be sure to stir them frequently.
Set them aside.
Melt the oil in the same pan you toasted the sesame seeds in.
Add the beef and all its marinade and stir-fry.
You may have to turn up the heat to keep the meat from steaming, which will prevent browning.
Once the meat is about 80% cooked, add the broccoli and stir-fry for about 2 minutes, or until the florets are just tender but the stalks are still raw and the broccoli takes on a brighter green color.
Then add the snow peas, cook 2 minutes more (they should turn bright green as well), and finally the broccoli slaw and 1/4 cup of water to create steam and de-glaze the pan.
Stir-fry until the broccoli slaw wilts, about 2 minutes.
You may need to add a little more water to keep things from sticking.
By the time the sauce is nearly evaporated, toss in the toasted sesame seeds and serve.