2 cups Wheat-Free Market Slow-Toasted Flakes “Cereal”
¼ tablespoon salt
Dash black pepper
12oz flank steak, thinly sliced
¾ cup coconut oil
4 tablespoons Coconut Aminos OR A gluten-free, soy-free Worcestershire sauce such as Lea & Perrins (this option will increase net carbs)
1 ½ tablespoons wine vinegar
1 tablespoon Virtue Sweetener
½ tablespoon Wheat-Free Market Chipotle Hot Sauce
¼ cup water
3 tablespoons fresh ginger root, chopped
2 cloves garlic, chopped
¼ cup onion, sliced
¼ cup red bell pepper, sliced
1 tablespoon coconut oil
Grind Slow-Toasted Flakes in a food processor or coffee grinder until finely ground. Mix with salt and pepper in a bowl. Toss steak slices in the ground mixture until well coated.
Heat coconut oil in a pan until bubbly. Fry each coated steak slice, flip once until golden brown (about 1 minute on each side). Remove from oil and set aside.
In another mixing bowl, thoroughly combine Coconut Aminos or Worchester sauce, vinegar, sweetener, chipotle sauce, water and ginger. Set aside.
Heat 1 tablespoon coconut oil in a wok or deep frying pan over medium heat. Sauté garlic, onion and red pepper for about 1 minute. Add sauce mixture and cook for another 30 seconds. Finally, add fried strips of steak and toss to re-heat the steak strips and coat them with sauce.