Directions

1.  Slice the beef sirloin tips into long, thin strips against the grain and then slice these into smaller strips.  Prep all veggies before cooking anything as well, as things get added very quickly once the meat is prepared.

2.  Melt coconut oil in a wok (or comparable large pan) on medium heat.  Add beef, onions, ginger, and 1 clove of garlic.  Stir and cook until beef is brown on all sides.

3.  Once beef is cooked, add carrot strips, bell pepper pieces, and 1 Tbsp apple cider vinegar.  Mix thoroughly and cook for about 2 minutes, to soften the veggies.

4.  Add sugar-snap/snow peas, mushrooms, other garlic clove, the other 1 Tbsp of apple cider vinegar, and coconut aminos.  Continue stirring throughout this process as the flavors mesh and veggies cook.

5.  About a minute after Step 4, add pineapple pieces to the mixture, making sure to squeeze some so the juice is released into everything.  Mix these in as well.

6.  Sprinkle cayenne pepper evenly over the stir-fry and mix in well.  I'd suggest also doing this 1/4 tsp at a time, to make sure there aren't any extra-hot spots.  If you really like the flame, feel free to add more.  But I love spicy food and 1/2 tsp was plenty for this entire batch, in my opinion.

7.  Once cayenne pepper is fully integrated, turn off the burner and serve.  This recipe is great and very filling by itself, or you can add to the Asian cuisine theme and serve it atop some of my Cauliflower Rice as well.  Just make sure to have some almond milk ready to go for the oncoming fire in your mouth!