2 tbsp cashew butter, sun butter, or almond butter
1 tsp ground ginger
1 tsp garlic granules
2 tsp apple cider vinegar
2 tsp maple syrup
1/4 tsp salt
1 tsp Sriracha (plus extra for seasoning)
*Use Coconut Aminos or No-Soy Mushroom Sauce to make Whole30 and Paleo compliant.
Instructions:
Preheat a large skillet to medium-high. Salt ribeye on both sides, then rub oil on both sides. Place steak into hot skillet.
Flip after about 3.5 minutes of consistent cooking, or until a nice sear has formed. Cook it for an additional 2 minutes on the other side and remove from pan.
In the same pan, add 1 tsp oil, onion, and yellow pepper. Cook for about 5 minutes until soft. If using a cast-iron pan, add a little water to steam veggies.
Add broccoli, snap peas, and half the cashews, sauté for about 3 minutes, or until the veggies have some color.
In the meantime, make the sauce: Whisk all the ingredients together in a small bowl until completely emulsified. Pour mixture over the veggies and give it a good stir. Simmer and turn the heat too low to let the sauce reduce.
Slice the steak. Place the pieces into the stir fry.
Serve in a bowl, on top of rice, or cauliflower rice.