Pepper Steak - Low Carb Stir-Fry
3 tablespoons coconut oil, divided
1 1/4 pounds top round steak, cut into 1/4-inch strips
2 cloves minced garlic
2 bell peppers, cut into strips (red, green, yellow, or orange)
2 green spring onions, sliced
1 rounded tablespoon cashew butter
1/2 cup chicken broth
2 tablespoons Swerve sweetener (or preferred sweetener equivalent to 2 tablespoons sugar)
1/4 teaspoon ground ginger (or 1 teaspoon fresh grated ginger)
3 tablespoons organic gluten free Tamari sauce
1/4 teaspoon red pepper flakes, optional
Heat 2 tablespoons of oil in a 12-inch wok or nonstick skillet over medium-high heat until hot. Add beef strips and cook, stirring frequently until browned and cooked through. Add minced garlic and stir-fry another minute. Transfer cooked beef to a bowl and set aside. Add remaining tablespoon of coconut oil; add peppers and stir fry for 3 to 4 minutes until tender crisp; stir in green onions and cook another minute. Transfer cooked peppers to the bowl with beef.
Reduce heat and add cashew butter and broth to wok, stirring until blended. Add sweetener, ginger and Tamari sauce. Cook until bubbly and thickened. Return beef and pepper mixture along with any juices to the wok; season with red pepper flakes. Stir until coated with sauce and heated through. Serve over steamed riced cauliflower or rice, if desired.
*Note: If a thinner sauce is desired, add an additional 1/4 cup chicken broth to the sauce.