Ginger Broccoli Beef Stir Fry
This delicious stir fry using fall and winter veggies can be prepped in the morning or the night before. I went ahead and chopped all the veggies and placed in the fridge while I was grating the ginger for the marinade this morning, then dinner just took minutes to put together in the evening. The ginger gives a nice sweet heat to this meal and the red peppers give it a beautiful burst of color.
Marinade for the Beef
2 Tbsp apple cider vinegar
5 Tbsp fish sauce (or 1 teaspoon sea salt + 1/4 cup stock)
1 Tbsp honey
1 Tbsp peeled, grated fresh ginger
1 teaspoon chili pepper flakes
1 teaspoon ground cumin
Beef and Broccoli Stir Fry
1 1/2 lb top sirloin steak
2 Tbsp coconut oil
1 Tbsp sesame oil (optional)
3-4 green onions, sliced 1/2-inch apart, including the greens
1 head broccoli, cut into small florets
2 cloves garlic, crushed
2-3 hot chiles, such as red serranos, seeded, sliced
1-inch nob of ginger, peeled, cut lengthwise into matchstick shapes
1/2 cup loosely packed cilantro, chopped
Chill beef in the freezer for 30 minutes before slicing, this will make it easier to slice. Cut into thin strips, 1/2 inch by 2 inches approx. Place in a bowl and toss with marinade ingredients. Allow to marinade all day.
Stir fry: In a skillet over medium-high heat heat oils until very hot. As the oil heats, pour marinade from beef. Saute beef in 3-4 small batches until browned on the outside but rare on the inside, approx 1 minute. Transfer to a bowl and stir fry the rest of the ingredients, cooking until vegetables are cooked to desired doneness, just a few minutes. Serve, pouring juices remaining in the bottom of the pan on top.
This recipe is one of the hundreds of recipes that are part of my Grain-Free Meal Plans. The plans include GAPS-friendly, gluten-free, dairy-optional recipes for 3 meals a day, 7 days a week. (These are in Fall 2′s menu) See more about these here!