Beef Stir-Fry with Summer Veggies

Instructions

1. Juice orange. Peel and mince ginger. Cut zucchini, squash, and carrots into matchsticks (or use a mandoline slicer). Trim the ends off the snap peas.
2. In a small bowl, add coconut aminos, orange juice, and arrowroot powder, and combine well.
3. In a large frying pan or wok, heat half of the coconut oil over high heat.
4. Slice the flank steak thinly and cut into 1 inch pieces. Season the pieces with sea salt and ground pepper. Add the pieces to the hot pan and quickly sear on all sides for about 3 minutes total - meat should be browned but still rare on the inside. Transfer to a plate.
5. Return the pan to high heat; add the remaining coconut oil and all of the garlic and ginger. Stir for about 1 minute to release the flavors without overcooking. Add the zucchini, squash, carrots, and snap peas and stir-fry for about 4 minutes.
6. Add the steak and sauce mixture. Cook, stirring often until sauce thickens slightly, about 3-4 minutes. Serve.