INGREDIENTS
1 tbsp olive oil
1 capsicum, chopped into 2cm squares
680g rump steak, sliced thinly against the grain to strips 1cm by 10cm
2 cloves garlic, minced
½ cup tamari soy sauce
1 ½ tbsp apple cider vinegar
1 tbsp sesame oil
1 tsp tapioca flour
Salt and pepper
½ tsp ground ginger
¼ tsp onion powder
¼ tsp black pepper
METHOD
1. Sautee the capsicum in the olive oil in a fry pan over a medium heat for about 3 minutes or until soft.
2. Season the steak with salt and pepper and add to the pan. Add the garlic and cook for about 5 mins or until the steak is tender, stirring often.
3. In a small bowl, whisk together the tamari, vinegar, sesame oil, tapioca flour, ginger, onion powder and black pepper. Once well mixed, add to the pan and simmer until the sauce thickens (about 2-3 mins). Serve and enjoy. Can be garnished with spring onion slices or chopped chives and toasted sesame seeds.
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