1.   Cut up the onion, red and green bell peppers into 1 ½ inch or about 3.8 cm squares. Set aside

2.   Cut beef into thin steaks. With a meat mallet, gently pound to evenly thin out the steak. Cut into 1 ½ inch strips and then cut the strips into 1 ½ inch or 3.8 cm squares. Place into a small bowl. Season with salt (optional or to taste), pepper, garlic powder, sugar free tamari. Toss well and let marinate on counter for 10 minutes

3.   Place wok or skillet on stovetop set to medium heat, add 2 tbsp (30 ml) oil. When the oil is sizzling transfer the marinated steak pieces into the wok or skillet in a single layer. Sear for about 1 ½ to 2 minutes on the first side, then flip and sear the other side for about 1 minute. Toss a couple of times and then remove the meat with a slotted spoon. Transfer to a bowl and set aside. Repeat the same step with the second batch of meat

4.   To the wok add one more tablespoon of oil. When sizzling, toss in the grated ginger and fry for about 1 minute. Drop in the squares of onion, red and green bell pepper. Toss and add 1/3 cup of water. Sauté the vegetables for a couple of minutes then add 1 tbsp of tamari and glucomannan. Toss well as you cook for about 2 minutes. Add the second 1/3 cup of water and sprinkle the optional vegetable stock powder. Toss as you cook for one minute

5.   Put the beef back into the wok and toss as you cook for 2 more minutes. Immediately transfer to a serving bowl to prevent over cooking. Serve while hot