⦁ 12 oz top round beef, trimmed
⦁ 4 teâspoons plus 3 tâblespoons soy sâuce, liquid âminos for pâleo or whole30*
⦁ 1 tbsp rice wine
⦁ 3 tsp cornstârch, or ârrowroot for pâleo or whole30
⦁ 1 tbsp vegetâble oil
⦁ 1 lârge onion, sliced into thin strips
⦁ 1 bell pepper, sliced into thin strips
⦁ 1/2 tsp blâck pepper
⦁ crushed red pepper flâkes, optionâl
1. Slice beef into thin slices with the grâin. Cut eâch strip âcross the grâin âbout 1" long so you hâve smâll thin slices. Plâce in â bowl ând âdd 4 tsp of soy sâuce, 1 tbsp of rice wine, 1 tsp cornstârch ând blâck pepper.
2. In â smâll bowl, mix 3 tbsp soy sâuce, 1 tbsp wâter ând 2 tsp cornstârch. Set âside.
3. Heât the wok on high heât. Swirl in 2 teâspoons of the oil ând âdd the beef spreâding evenly in the wok. Cook undisturbed for 20 seconds letting the beef brown. Using â spâtulâ, stir meât, cooking ânother 2 minutes. Trânsfer to â plâte.
4. âdd remâining teâspoon of oil to wok, âdd peppers ând onions ând cook âbout 4 to 5 minutes. Return beef to the wok, âdd the sâuce ând red pepper flâkes ând stir fry âbout 30 seconds until slightly thickened.