Yield: Makes 4 servings




1 pound lean flank steak
2 Tbsp flax meal
1 tsp USS, divided
3 Tbsp coconut oil
4 baby bok choy, quartered through the length
1/2 pound snap peas
1 bunch green onions, sliced, white and greens separated
1 hot red chili pepper, sliced
3 Tbsp hoisin sauce
1 Tbsp maple syrup
juice of 2 limes
2 Cups cooked brown rice




Slice the steak into thin, slices across the grain.
Cut into two inch lengths.
Toss with flax meal and 1/2 tsp USS in medium preparation bowl.
Heat 1 Tbsp coconut oil in large skillet.
Stir fry steak, in batches, over medium high heat, until browned on both sides. You may need to add more coconut oil to the pan between batches.
Transfer steak to a platter.
Reduce heat to medium. Add remaining Tbsp oil.
Add bok choy. Cook, stirring frequently, until crisp but not wilted.
Add snap peas, scallion whites and chili pepper.
Stir fry until all becomes fragrant.
Add steak to pan along with hoisin sauce, maple syrup and juice of 2 limes.
Serve over cooked rice.