INGREDIENTS
1 package Thrive Market Grass-Fed Organic Beef Strips
1 bag organic broccoli slaw
2 organic green bell peppers, sliced into strips
1 handful fresh cilantro, chopped, including stems
3 tbsp chili crisp, crisp and oil
1/2 cup smoked tamari
1/4 cup coconut aminos
1/2 cup rice flour
1 tbsp garlic powder
1 tsp ginger powder
1 tsp salt
1 cup brown rice
1 tbsp toasted sesame oil
DIRECTIONS
Marinate the beef. In a bowl or covered container, add all the beef, covered in the tamari, and sprinkle in the garlic and ginger powders. Mix to coat evenly. Store in the refrigerator covered overnight for the best flavor, or for at least three hours. When ready to use, remove from refrigerator, pat the beef dry with paper towels, and allow the meat to come to room temperature, about thirty minutes to an hour. Make the rice. Add one cup rice, two cups water, and one teaspoon of salt to a rice cooker and cook on setting for brown rice. Cook rice in a pot on stove if preferred. Next, add the beef to a zip top bag along with the rice flour, and shake to coat evenly. Rub the bottom pan of an air fryer with all the sesame oil. Add the beef, making sure pieces don't overlap, and cook in two batches for five minutes per batch. Keep warm in oven on 200 degrees until ready to use. In a wok or deep pan, add the coconut aminos and chili crisp. When it's sizzling, first add the peppers, then add the broccoli slaw, and stir to combine on high heat until cooked but still crisp. Remove from heat and set aside. Serve on one large serving bowl or individually. First add a layer of rice, then the vegetables, and top with the beef. Garnish with chopped cilantro.
