2 tablespoons of oil
1 tablespoon fresh ginger, minced
1 clove garlic, minced
2 medium red peppers, cut into thick strips
1-2 bunches arugula, well washed
2 teaspoons kuzu
2 tablespoons tamari
2 tablespoons rice or cider vinegar
¼ cup water
Stir-fry beef in pan with 2 teaspoons of oil over medium-high heat for 2 minutes or until browned.
Remove beef with tongs or fork, allowing excess oil to drip off and set aside.
With remaining oil, stir-fry ginger and garlic for 2 to 3 minutes and then add bell peppers. Cook another 2 to 3 minutes.
Mix together fresh arugula and bell pepper mixture in a serving bowl.
In a small bowl, combine kuzu, tamari, vinegar and water.
Place mixture into skillet and cook over medium heat until sauce starts to thicken.
Return beef to skillet and cook for 1 minute, just enough to warm up beef.
Add beef to serving bowl with arugula and bell peppers.
Mix and serve warm.
*What is Kuzu?
Kuzu is a substitute thickener to corn starch. without the health hazardous effects of corn starch, kuzu is alkalizing, relieves upset stomach, controls diarrhea, and can strengthen the body from prolonged weakness. It easily dissolves in cold water and thickens in hot, Use ti thicken sauces, stews and puddings.
Recipe by Integrative Nutrition
2 comments:
Rocco and I had this tonight, its really good. I added a half a teaspoon of sugar to the sauce cause it was a bit too salty, but yum!
Arrow root also works very well to make the sause thick.
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