Crispy Beef Stir Fry

• 1 1/2 lbs. beef steak (I used strip steak)
• 6 T tapioca flour
• 1/2 tsp sea salt
• 2 C green beans
• 4 C broccoli, cut into small florets
• 1-8oz can water chestnuts
• 2 C carrot coins
• 1 bell pepper, thinly sliced
• 1-8oz package sliced mushrooms
• 1 small yellow onion, thinly sliced
• 3 green onions, thinly sliced
• 1/4 C slivered almonds, toasted
• 3 T ghee- you may need more ghee when crisping the beef
• 1 C coconut aminos
• 4 garlic cloves, minced
• 1 T ginger root, minced
• 1 T honey
• 2 tsp sesame oil
• 1 tsp fish sauce

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1. Thinly slice the beef against the grain and pat it dry. Add the beef to a bowl and toss with 3 tablespoons of tapioca flour and the sea salt. Set the beef aside.
2. In a small saucepan combine the coconut aminos, garlic, ginger, honey, sesame oil, and fish sauce. Bring the sauce to a boil and reduce it down for about 5-7 minutes. The mixture should coat the back of a spoon when it has reduced enough.
3. In a large skillet on medium heat, add the ghee. While you’re waiting for the pan to heat up, add 3 tablespoons of tapioca flour to the beef. Toss the beef in the flour until all the pieces are fully coated. Once the pan is hot add the beef, piece by piece, making sure you don’t overcrowd the pan. You will have to cook the beef in batches, setting it aside as you finish each batch. As you are cooking, you may need to add additional ghee to the pan.
4. Once the beef is cooked and set aside, add the green beans, broccoli, water chestnuts, carrots, bell pepper, mushrooms, onion, and sauce mixture to the pan. Cover the pan and cook the stir fry for 7-10 minutes, stirring occasionally. The vegetables should be tender when they are fully cooked.
5. Add the beef into the stir fry and top with the green onions and toasted almonds. Serve immediately.