.

Serves 4

2 tablespoons/30ml/26g Canola Oil

1 Red bell pepper, cut into thin strips (about ⅛ inch/3mm thick)

3 tablespoons/45ml/54g Coconut Aminos

1 pound sirloin/450g, cut into 8 slices lengthwise

4 Scallions cut in half and julienned

2 tablespoons/30ml/30g water

2 tablespoons/30ml/30g rice vinegar

2 teaspoons/10ml sugar/8g

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bell pepper, and cook 2-4 minutes. Stir in 1 tablespoon liquid aminos. Transfer to plate. Divide pepper and scallions among beef slices. Roll tightly into bundles; secure each with a toothpick.

Heat remaining oil in skillet over high heat. Add beef rolls and sear until brown on all sides. 3-4 minutes. Remove from pan. Add water and remaining liquid aminos, vinegar and sugar to skillet. Cook over medium, until sauce is reduced and syrupy. Remove toothpick, drizzle rolls with sauce.

Serve with sauteed Bok Choy and Broccoli with Ginger and Soy Sauce.