By changing the protein and/or the veggies, you can do just about anything with this recipe. Don’t like snow peas? Throw in some broccoli! Or how about a stir-fry with carrots, zucchini, and bok choy? Substitute chicken thighs or pork for the beef, and you can change the flavor every time you travel. Spending a few minutes to prep the sauce and slice the meat will give you a ten-minute meal in your hotel room that beats a small-town drive-thru any day of the week!
CONTAINER #1 (SAUCE)
1/3 cup coconut aminos
1 TBSP fish sauce
2 TBSP coconut vinegar (or raw apple cider vinegar)
1 tsp sesame oil
2 tsp minced fresh ginger
2 cloves garlic, minced
¼ cup water
3 TBSP honey
½ tsp red pepper flakes
2 tsp arrowroot starch
CONTAINER #2
1½-2 pounds sirloin steak
CONTAINER #3
3 cups snow peas
GARNISH OPTIONS IN SEPARATE CONTAINERS
Chopped green onions
Sesame seeds
Red pepper flakes
FOR SERVING DAY
Coconut oil for the pan
Serves 4
Prep Day:
In a jar with a tight-fitting lid (container #1), combine the sauce ingredients. Shake the jar vigorously until the ingredients are well mixed, and set the sauce aside.
Slice the sirloin into thin strips, place them in a zip-top bag (container #2), and seal the bag.
Wash and dry the snow peas, place them in a zip-top bag (container #3), and seal the bag.
Place the jar of sauce, sirloin bag, and snow pea bag in a larger zip-top bag, and seal it.
Place all the containers and bags in the refrigerator or a cooler until you’re ready to use them.
Serving Day:
In a large electric skillet set to medium-high heat, heat the coconut oil.
Add the sirloin to the skillet in an even layer. Do not stir the meat; just let it sit there and caramelize for about 4 minutes.
Add the snow peas to the skillet, and stir to combine. Cook for 1 minute.
Add the sauce to the skillet, and bring it to a boil. Reduce the heat, and simmer until the sauce has thickened, about 3 minutes.
