Crispy Ginger Cashew Beef

Set a large skillet over medium high, add olive oil.

In a bowl, toss the beef with the salt, pepper, and arrowroot starch.

Add steak to the pan, being careful not to overcrowd and cook until deep brown on both sides, probably 5-7 minutes total. You may have to do this in batches.

Remove meat to a paper towel lined plate and turn the heat down to medium low.

In same skillet, add the pepper, ginger, celery, and garlic and cook for 5 minutes, stirring so garlic doesn’t burn.

Add the coconut aminos, rice wine vinegar, and fish sauce and cook for a few seconds.

Add the beef back in and simmer until the sauce has thickened a bit. This will just take a few minutes.

Remove from heat and serve over cauli rice or white rice topped with chopped roasted cashews.