Ginger Beef Stir-Fry
This quick dish is loaded with nutritious vegetables and bone broth. If you don’t have homemade beef bone broth on hand, you can always use store-bought beef broth instead. Any cut of steak will work, but I prefer sirloin. Recipe from Ditch the Wheat, by Carol Lovett. Permission given by Carol Lovett and Victory Belt Publishing
Servings: 4
Ingredients
- 2 lbs Top Sirloin Steak sliced thinly against the grain
For the Marinade
- 1/4 cup Coconut Aminos
- 2 Tbsp Coconut Palm Sugar
- 2 Tbsp Finely Chopped Fresh Ginger
- 2 Tbsp Unseasoned Rice Vinegar
For the Sauce
- 2 cups Beef Bone Broth (page 77)
- 1/4 cup plus 2 Tbsp Arrowroot Starch
- 1/4 cup plus 2 Tbsp Coconut Aminos
- 3 Tbsp Coconut Palm Sugar
- 2 cloves Garlic minced
- 1 Tbsp plus 1 tsp Finely Chopped Fresh Ginger
Remaining Ingredients
- 4 Tbsp Extra-Virgin Olive Oil divided
- 2 cups Chopped Broccoli
- 1 Onion cut into 1 inch pieces
- 1 Red Bell Pepper cut into 1 inch pieces
- 1 Recipe Cauliflower Rice (page 272) for serving
Instructions
- In a resealable bag, combine the ingredients for the marinade. Add the steak and shake to coat. Seal the bag and refrigerate for at least 30 minutes or up to 24 hours.
- Mix together the sauce ingredients in a bowl and set aside.
- After the steak is done marinating, heat 2 tablespoons of the olive oil in a large skillet or wok over medium-high heat. Place the steak in the hot skillet and fry for 2 to 3 minutes, until cooked through, stirring often. Remove the steak from the skillet and set aside.
- Add the remaining 2 tablespoons of olive oil and the broccoli, onion, and bell pepper to the skillet and sauté for 2 minutes.
- Return the steak to the skillet and reduce the heat to medium-low. Whisk the sauce and pour it over the beef. Give everything a quick stir and cook for 1 minute. The sauce will begin to thicken immediately.
- Serve over cauliflower rice.
Notes
Allow 30 minutes to 24 hours for the meat to marinade.