Beef & Broccoli Stir-fry
Stir-fry meals are so great on a weeknight because they come together so fast + let you swap out vegetables based on what’s in your fridge. I often don’t have bell pepper so will leave it out and use whatever else I have on hand like zucchini or green beans.
Beef & Broccoli Stir-fry
Serves 4
Ingredients:
1 Tbs. avocado oil
12-16 ounces grass-fed flank or skirt steak, thinly sliced
1/2 tsp, black pepper
1/4 tsp. fine sea salt
2 Tbs. coconut aminos
2 Tbs. rice vinegar
1 Tbs. grated fresh ginger
1 Tbs. toasted sesame oil
3 cups broccoli florets, cut into 1-inch pieces
2 medium red bell peppers, thinly slicedTO SERVE
2 cups cooked brown rice or quinoa
3 scallions, thinly sliced on the diagonal
Directions:
Heat 1 tablespoon oil in a large non-skillet over high. Season steak with black pepper and salt. Add to the pan and cook for 5 minutes or until browned, stirring occasionally. Remove steak from pan and set aside. (Do not wipe out the pan.)
In a small bowl, combine coconut aminos, vinegar, and grated ginger.
Add sesame oil, broccoli, and bell pepper to the pan. Cover and cook for 2 minutes. Then, uncover and add the sauce.
Cook another 5-6 minutes, covered, or until vegetables are crisp-tender.
Add the steak and cook another minute until warmed through and any liquid reduces into a thicker sauce.
Divide grain of choice evenly among 4 plates. Top with beef mixture and garnish with green onions.
Leftovers will keep in the fridge for 1-2 days.
Tips
USE THE STORE FOR HELP
This is a recipe where it’s easy to take help from the store — buy pre-chopped broccoli and steak that’s already sliced for a super quick meal.
