⅓cupreduced sodium soy sauce(or use a gluten-free alternative)
2tablespoonshoney*
1tablespooncornstarch
½teaspooncrushed red peppers
Stir-fry:
2tablespoonsavocado oil
2lb.top sirloincut into strips
1 tablespoonfresh garlicminced
1 tablespoonfresh ginger rootminced
Topping:
¼cupgreen onionsgreen parts only, thinly sliced
1teaspoonsesame seeds
1tablespoonsesame oil
Instructions
In a small bowl, whisk together the soy sauce, honey, cornstarch, and red pepper flakes. Set aside.
Heat the oil in a large skillet over medium-high heat. Add the sliced beef. Stir-fry the beef until browned, about 3-4 minutes.
Add the garlic and ginger and cook, stirring, for 1 more minute.
Add the soy sauce mixture. Reduce the heat to medium and stir-fry until the beef is well coated and the sauce has thickened, for about 2 minutes.
Turn the heat off. Spoon the meat and the pan juices into plates or bowls. Top with the green onions and sesame seeds, drizzle with the sesame oil and serve.
Video
Notes
*You can try replacing the honey with a sugar-free liquid sweetener. I haven't tried it myself, though.To make this recipe as easy as can be, I like to use pre-sliced top sirloin (sold in trays and marked as "beef for stir fry"). Of course, it's fine to simply buy top sirloin steaks and slice them yourself. Top sirloin is appropriate for this recipe because it's lean, and while it's not super tender, it's also not overly tough. So you can get away with not marinating it. Do make sure, however, that you're getting top sirloin. Bottom sirloin is tough and won't work in this recipe.You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.