Ingredients
1 1/2 pounds chuck eye steak
2 tablespoons gluten-free soy sauce
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon olive oil
2 cloves garlic, sliced
1 bunch thin asparagus, trimmed and cut into 2-inch pieces
1/2 cup gluten-free hoisin sauce
4 green onions, sliced
Directions
Cut steak into 1/2-inch-thick slices against the grain and cut slices again into thin strips. Place in a bowl and toss with tamari, vinegar and ginger. Cover and refrigerate 20 minutes to overnight.
Remove steak from marinade and discard any extra marinade. Heat oil in a wok or large skillet over high heat. When very hot, but not smoking, add steak and cook until just browned. Remove steak and set aside. Add garlic and asparagus to the wok and stir 1 minute. Add hoisin and 1/2 cup water and stir 1 minute. Return beef to wok, cover, and cook until asparagus is tender, about 4 minutes. Top with green onions and serve.
Cauliflower Rice:
Chop cauliflower into pieces add a 1/4 cup of water and microwave for 8 minutes. Mash into tiny “rice like” pieces and serve under steak mix.
Enjoy!
Fit Chic