Beef and Vegetable Stir-fry
This beef and veggie stir fry is delicious, easy to make and kid approved.
Ingredients
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3/4lb. lean steak thinly sliced (or pre-sliced stir-fry steak)
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2 Tbsp arrowroot/Tapioca powder or cornflour (note if using arrowroot, be aware that heating too high may cause the sauce to thin)
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1 broccoli, cut into small pieces
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2 carrots, cut into match stick slices
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1 courgette/zuchinni cut into match stick slices
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Add in any other vegetables that would work great in a stir fry
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1 onion, diced
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1/4 to 1/2 cup low sodium gluten free tamari, coconut aminos (these are preferred to soy sauce)
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3 cloves garlic, minced
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1 1/2 tsp fresh ginger, minced
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1/2 tsp black pepper, plus more to taste
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1/4-1/2 cup water, as desired - or bone broth is another great option
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coconut oil, for cooking
Method
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In a bowl, combine sliced steak with arrowroot (or cornstarch) and a pinch of pepper. Toss to coat well.
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Heat a teaspoon of oil in a large fry pan over medium heat. Cook onion until clear, and garlic and cook for a few minutes, then remove and set aside in a large bowl.
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Working in batches, add slices of steak (not touching each other) to the pan. Cook about a minute per side, then transfer to the bowl with the onion and garlic in it. Repeat cooking batches of steak, until all steak is in the bowl.
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Now add broccoli, carrots and courgette to the pan (add a bit more oil if needed or you could sautee in water). Cook 4-5 minutes, or until tender, but still crisp (cook longer if you want softer vegetables).
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When vegetables are cooked through, transfer to the bowl with the cooked steak, onion and garlic.
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Make your sauce by combining the coconut aminos/tamari, ginger, and pepper.
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Pour sauce mixture into the pan and stir to scrape up any browned bits.
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Return cooked vegetables, garlic, onion and steak to the pan. Stir to coat.
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The sauce should thicken as it heats through (3-5 minutes). If it is too thick, add a bit of water (or more coconut aminos/tamari).
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Serve over brown rice.