This is from the kitchen of Elle’s mom; a favorite!
1/2 lb boneless tender beef steak (top or bottom round)
2 Tb cornstarch/Arrowroot, divided
4 Tb soy sauce/coconut aminos, divided
1 tsp coconut sugar
2 tsp minced ginger root
1 clove garlic, minced
1 lb fresh broccoli
3 Tb coconut oil, divided
1 onion, chunked and separated into layers
1 can sliced water chestnuts
8 oz snap peas or snow peas, trimmed
Cut beef across the grain into thin slices. Combine 1 Tb each of cornstarch/Arrowroot and soy sauce/aminos with sugar, ginger, and garlic; stir in beef. Let stand 15 minutes.
Meanwhile, cut broccoli into small flowerettes. Cut some of the smaller stalks into thin slices.
Combine remaining cornstarch/Arrowroot and soy sauce/aminos with 1 cup water; set aside. Heat 1 Tb oil in wok or large skillet over high heat. Add meat and stir fry 1 minute; remove.
Heat remaining oil in same wok. Add broccoli, onions, snap peas, and water chestnuts; stir fry 4 minutes or until veggies are crisp but tender.
Stir in meat and soy sauce mixture; bring to boil. Cook and stir in until sauce thickens. Serves 4.