Steak and Vegetable Stirfry
Ingredients
The stir fry
-
1
lb
flank steak or skirt steak, thinly sliced
-
1
tbsp
arrowroot
-
1
tbsp
grape seed oil
-
4
cups
broccoli florets
-
1
each
red pepper, thinly sliced
-
1
each
yellow pepper, thinly sliced
-
1
each
yellow onion, thinly sliced
-
1
cup
grated carrots
-
3
each
garlic cloves
-
1
cup
snow peas
The sauce
-
¼
cup
tamari sauce
-
⅓
cup
water
-
1
tsp
ground ginger
-
1
tsp
spicy mustard
-
2
tbsp
honey
-
¼
tsp
red pepper flakes
-
1
tbsp
arrowroot
Optional toppings
-
to taste
sesame seeds
-
to taste
sliced green onions
Instructions
- Coat the flank steak with arrowroot in a ziplock bag and let it sit.
- Heat grape seed oil in a skillet or wok over medium-high heat and cook the beef for 3-4 minutes, browning each side.
- Remove the beef and set it aside.
- Add broccoli, red pepper, yellow pepper, onion, carrots, and garlic to the pan and stir fry for 3-4 minutes.
- In a bowl, whisk together tamari sauce, water, ground ginger, spicy mustard, honey, red pepper flakes, and arrowroot.
- Return the beef to the pan with snow peas and add the sauce, stirring everything together.
- Cover and stir fry for 2-3 minutes until the sauce thickens.
- Serve plain or over jasmine rice, garnished with sesame seeds and green onions.
Nutrition Facts (estimated)
Servings
4-6
Calories
400
Total fat
15g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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