Beef & Veggie Stir Fry
This stir fry is easy to throw together, absolutely packed with flavor, and it tastes even better as leftovers throughout the week. You and your family will want to make this a weekly dinner routine!
- 3 cloves garlic minced
- 1 teaspoon freshly grated ginger
- 1/4 cup toasted esame oil
- 6 tablespoons low-sodium tamari sub soy sauce
- 2 tablespoons maple syrup
- 1/4 cup red wine vinegar
- 3 tablespoons unsweetened unsalted peanut butter (sub tahini or almond butter)
- 1/2 cup water
- 1 1/2 lbs sirloin sliced against the grain 1/2 inch
- 2 tablespoons coconut oil or refined sesame oil
- 1 cup carrots peeled and sliced into 1/4 inch thickness
- 2 cups green cabbage sliced into 1 inch ribbons
- 2 cups sliced bell peppers of choice
- 1/2 teaspoon sea salt
- Optional: 1 tablespoon corn or arrowroot starch
- Optional: Sliced scallions for garnish
- Add garlic through water into a mixing bowl. Whisk to combine. Place sirloin slices in a large ziplock bag and add 1/2 sauce. Seal and shake. Marinate for 1-3 hours.
- Heat a large saute pan or wok to medium-high heat. Add oil. When oil is shimmering, add sirloin, saving the marinating juice. Allow to sear on each side to a golden brown, approximately 1 minute per side. Remove sirloin from pan and deglaze with a few tablespoons of water, scraping the brown bits at the bottom of the pan.
- Add carrots and cover pan with a lid for 3-4 minutes. Check to prevent burning. Remove lid and add remaining veggies as well as remaining sauce, marinating juice and 1/2 teaspoon sea salt. Stir to combine and cook for 4-5 minutes or until veggies are al-dente (still some texture when you bite). Add sirloin back into pan and cook mixture another 2 minutes.
- Serve stir fry over rice, cauliflower rice, black bean noodles like the brand recommended in the post, or zucchini noodles.
- **Note: If you want to use other veggies than peppers and cabbage, that's totally cool! Just keep it to about 5 cups all together, and adjust the saute time accordingly.