Wednesday, September 25, 2013

Ginger Broccoli Beef Stir Fry

Recipe from Cara at Health Home and Happiness - Grain-Free Meal Plans - - Used by permission

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 tsp. sea salt + 1/4 cup stock)
1 Tbsp. honey
1 Tbsp. peeled, grated fresh ginger
1 tsp. chili pepper flakes
1 tsp. 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 piece 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.