- 2 tbsp extra virgin olive oil
- 2 tbsp toasted sesame seed oil
- 2 1/2 tbsp Bragg or 1 tsp dulse sprinkles
- 1 clove garlic, minced
- 1 pinch cayenne pepper
- 8 mint leaves, finely chopped
- 2 tbsp chopped basil leaves
- 2 tbsp chopped cilantro or parsley
- Sea salt & black pepper to taste
- 1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-inch-by-3-inch strips
- 1 tbsp peanut or other high-heat oil
- 1 small green pepper, sliced thin
- 1 carrot, shaved
- 1 celery stalk, angle cut
- 1 small head baby bok choy, chopped (separating leaves from stems)
- 1 bell pepper, julienned
- 1 1/2 cup broccoli florets
- 2 cloves garlic, minced
- 1 1" piece ginger, minced
- 2-3 tbsp tamari
- In a large, shallow bowl, mix olive oil, sesame oil, Braggs, garlic, cayenne, mint, basil, cilantro, salt, and pepper. Add meat; toss to coat. Let marinate 15 minutes to 8 hours, or over night. Transfer meat to a plate; reserve marinade.
- Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the bottom. Add the beef and spread it out in a single layer. Allow it to sear untouched for 1 minute, then stir-fry for another 1 to 2 minutes until the pink is mostly gone. Transfer to a plate and set aside.
- In the same wok, add onion and move it around briskly in the pan for 30 seconds. Add carrot and repeat for 30 seconds. Add celery and bok choy stalks and keep mixing briskly for 30 seconds. Add pepper, broccoli, garlic, ginger and reserved marinade and repeat for about 30 seconds.
- Remove pan from heat, add bok choy leaves, tamari, and mix well. Serve immediately.
- May also add toasted nuts, seeds, or grain/starch of choice.