Easy Beef & Veggie Stir Fry

Posted on by llbalanced

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Easy Beef & Veggie Stir Fry
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    [post_title] => Easy Beef & Veggie Stir Fry
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10.12

I turned 30 this past weekend. What does that have to do with beef stir fry? Nothing, which is the point. As youths, we assign certain ideas of ourselves to certain ages "When I'm 10, the big kids will want to play with me. When I'm 17, I'll have the courage to talk to that boy. When I'm 30, I'll be ancient and falling apart, but I'll definitely have things figured out."

HA.

Beef stir fry 4

The truth is, 30 doesn't mark a monumental shift in who I am, any more than 29 and 364 days old did. I'm a work in progress, and I actually love getting older. With each year, I think I am kinder, more compassionate and more comfortable in my own skin. But there's no test I need to pass at 30, no list I need to check off. As long as I stay committed to the process of learning and improving in all aspects of my life, I feel good about the years I've been blessed to have.

And that's what this beef stir fry represents. It's not groundbreaking, but it's incredibly delicious. The more I cook, develop recipes and blog, the more better my food gets, my photography, my writing. Better, and more authentic. And that's enough for me.

This recipe is deeply flavorful and nourishing. When I'm cooking with meat, I only purchase local, grassfed meat for nutrition and animal welfare reasons. High quality animal protein makes me feel grounded, and the sirloin for this recipe was melt-in-your-mouth tender. If you're a Nashville native, my favorite places to get grass-fed beef are Porter Road Butcher and the Nashville Cattle Co.

Beef stir fry 3

I actually love this stir fry so much that I enjoyed it for breakfast with a runny egg on top several times! If you want to try switching to grass-fed, HERE  and HERE are great articles on how-to do so on a budget.

LL's Favorite Products for this Recipe:

My favorite Toasted Sesame Oil: La Tourangelle Toasted Sesame Oil

My favorite Stevia: NOW Foods Better Stevia Liquid Extract

My favorite Coconut Oil: Nutiva Organic Virgin Coconut Oil

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TOTAL TIME :15minutes20minutes60minutes
6servings
INGREDIENTS
  • 3 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1/4 cup sesame oil (My favorite brand linked below)
  • 6 tablespoons low-sodium Tamari (sub soy sauce)
  • 2 tablespoons maple syrup
  • 1/4 cup red wine vinegar
  • 3 tablespoons unsweetened unsalted peanut butter (recommend organic, sub tahini or almond)
  • 3 drops liquid stevia, or 2 more tsp maple syrup (my favorite brand linked below)
  • 1/2 cup water
  • 1 1/2 lbs sirloin, sliced against the grain 1/2 inch thick (look for local grassfed)
  • 2 tablespoons coconut oil or refined sesame oil (my favorite brand linked below)
  • 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
DIRECTIONS
  1. 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.
  2. 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.
  3. 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.
  4. Serve stir fry over rice, cauliflower rice, black bean noodles like the brand recommended in the post, or zucchini noodles.
  5. **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.
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