Prep Time: 10 minutes
Cooking Time: 15 minutes
Yield: 4 servings
1/2 pound grass-fed sirloin, cut into 2″x1/8″ strips
1-2 bunches arugula, well washed
2 red bell peppers, cut into very thin strips
1 clove garlic, minced
1 T fresh ginger, minced
2 T tamari or coconut aminos
2 T apple cider vinegar
1/4 cup water
Stir-fry the beef in a pan with 2 teaspoons of oil over medium-high heat for about 2 minutes or until browned.
With tongs or a fork, remove beef, allowing excess oil to drip off, set aside.
With remaining oil, stir-fry ginger and garlic for a few minutes, then add the bell pepper. Cook for 2-3 minutes.
In a serving bowl mix together the fresh arugula and the bell pepper mixture.
In a small bowl combine tamari, vinegar, and 1/4 cup of water. Place in a skillet and cook on medium heat until sauce starts to thicken. Return the beef to the skillet and cook for 1 minute, just to warm up the beef.
Add the beef to the serving bowl with the arugula and bell peppers. Mix and serve warm.
Variations: Try other types of greens such as dandelion, watercress, mustard greens or broccoli rabe.