- 2 tablespoons extra virgin olive oil
- 2 tablespoons toasted sesame seed oil
- 2 1/2 tablespoons Bragg's aminos or 1 teaspoon dulse sprinkles
- 1 clove garlic minced
- Pinch of cayenne pepper
- 8 mint leaves finely chopped
- 2 tablespoons basil leaves chopped
- 2 tablespoons cilantro or parsley chopped
- sea salt and black pepper to taste
- 1 1/4 pounds flank steak cut diagonally across the grain into 1/2-inch-by-3-inch strips
- 1 tablespoon peanut oil or another high-heat oil
- 1 small onion sliced thick
- 1 carrot shaved
- 1 celery stalk angle cut
- 1 small head baby bok choy chopped (seperating leaves from stems)
- 1 bell pepper julienned
- 1 1/2 cup broccoli florets
- 2 cloves garlic minced
- 1 1" piece ginger minced
- 1-2 tablespoons coconut aminos
- 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, coconut aminos, and mix well. Serve immediately.
You may also add toasted nuts or seeds to the finished dish.