Sometimes I get the craving for a great Beef Stir Fry other times I want a good comfort soup. If you are like me you have got to try this Beef Stir Fry with Veggies in a Ginger soy sauce.
Heck, make Cherry Limeade Cupcakes for dessert!
What you need
1 bound of Flank Steak, cut into strips
3 cups of Assorted Vegetables (we used 1 small head of broccoli, 2 sliced carrots, red and yellow bell peppers, julienned)
1 teaspoon of minced Garlic
1 + 1 teaspoon of finely minced Ginger root
2 tablespoon of chopped Scallions
¼ cup of Soy Sauce (use Tamari for a Gluten Free version and Coconut Aminos for a Paleo version)
1 teaspoon of Sesame Seed
1 tablespoon of Brown Sugar
2 tablespoon + ¼ cup of Peanut or Canola Oil
Salt and Pepper to taste
How to make Beef Stir fry with Assorted Veggies in Ginger – Soy Sauce
Season the steak strips with salt and pepper. Heat 2 tablespoons of oil in a large skillet or wok over high heat. Sear the steak strips for 3 minutes a side. Do it in batches and do not overcrowd the pan. Keep the seared steak aside.
In the same pan, add ¼ cup of oil and sauté 1 teaspoon each of minced garlic and ginger for 2 minutes or until golden. Add the chopped scallions and fry for another minute.
Add your assorted veggies and sauté for 3 to 4 minutes or till they are little soft yet crunchy. Meanwhile, prepare the stir-fry sauce. In a small bowl combine the soy sauce, 1 teaspoon of minced ginger, brown sugar and sesame seeds. Mix well.
Once the vegetables are a little soft, add the prepared stir-fry sauce and toss well.
Add the seared beef strips and mix well. Let it cook on high heat for a couple of minutes or until the sauce just coats the beef and the vegetables.
Garnish with sesame seeds and chopped scallions. Serve hot with a rice, or over shredded lettuce for a low carb meal.
The Beef Stir fry with Assorted Veggies in Ginger – Soy Sauce is Low-Carb, Clean Eating and Whole 30 approved. Use Tamari instead of regular soy sauce for a Gluten Free version and use Coconut Aminos for a Paleo.