Instructions

1. Cut your steak into bite size pieces.
2. In a non-stick pan, brown your meat slightly on both sides and remove from heat. (You will finish cooking it later)
3. In a sauce pan, mix together 1/4 cup water, coconut aminos, rice vinegar, Swerve, garlic, and ginger. Stir and heat over medium-high heat.
4. In a glass, mix remaining 1/4 cup water and Xanthan gum. It will not dissolve. It will look like white clumps swirling in the water.
5. Pour the Xanthan gum slurry into the sauce. Whisk constantly until you can no longer see any of the xanthan gum and the sauce has begun to thicken.
6. Reduce heat to low and allow to continue to thicken.
7. Drain any excess juice from the meat pan so you do not dilute the sauce when you mix it in.
8. Mix meat and sauce and allow to cook on low 5-10 minutes more or until meat has reached desired temperature (rare, med-rare, etc.)