Ingredients
Scale
For the Stir Fry:
- 1-1.5 lbs flank or sirloin steak
- 2 medium plum tomatoes sliced
- 1 medium red pepper, sliced
- 1 medium green pepper, sliced
- 1 medium white onion, sliced
- 1/3 cup beef broth
- 3 tbs apple cider vinegar or white wine vinegar
- 2 tbs coconut aminos
- 1/2 tsp chili powder
- 1/2 tsp cumin
- salt and pepper to taste
- green onion and cilantro for garnish
For the Potatoes:
- 1 lb russet potatoes sliced into fries (about 2 large potatoes)
- 1/2 tsp garlic powder
- salt and pepper to taste
Instructions
- Slice potatoes and place in a large bowl of cold water. Tip: The longer you leave them to soak the crispier they will be in the oven as the water removes the starch.
- Place in a single layer on a baking sheet lined with parchment paper and sprinkle with salt, pepper and garlic powder. Bake in the oven at 400 degrees for 25-30 minutes
- If using an air fryer: Cook in in the air fryer at 400 degrees for 15 minutes, shaking the basket halfway through
- While your fries are soaking in water prepare the rest of the ingredients by chopping the meat and the veggies
- Mix broth, coconut aminos, cumin, chili powder, and apple cider vinegar in a small bowl and set aside
- Heat avocado oil in a skillet on high heat. Using tongs, add sliced steak to skillet in a single layer.
- Cook for about 2 min, then flip and cook another 2-3 minutes. Set aside and repeat with second batch.
- Lower to medium heat adding more oil if needed and sauté onion and bell peppers for about 3 minutes. Veggies should be tender but still crisp.
- Add in tomato and sauté for one more minute before adding in sauce to skillet
- Return steak to skillet and toss everything together
- Divide into 4-6 servings and serve with fries (and cauliflower rice if desired)
- Garnish with cilantro and green onion.
