Beef Stir Fry Recipe

Makes 6 servings | Gluten-free and dairy-free

Step 1

1/4 c. coconut or avocado oil
2 c. broccoli, cut into bite-sized pieces
1 c. yellow onion, thick dice
1 c. carrots, sliced thin
1 red bell pepper, sliced
2 c. pea pods, trimmed or frozen peas
2 garlic cloves, minced
2 tsp grated ginger (optional)

Step 2

2 pounds sirloin, cut thin, against the grain
1/2 tsp sea salt and pepper to taste

Step 3

Sauce:
¼ c. Bragg Liquid Aminos
1 Tbsp sherry or rice vinegar
2 Tbsp toasted sesame oil
Dash cayenne pepper

Step 4

3 c. brown basmati rice, cooked
¼ c. green onions, thinly sliced

Directions

1. Heat a large skillet or wok to med-high, add oil and sauté first four vegetables about five minutes (long enough to be slightly cooked but still crunchy) . Add the pea pods, garlic and ginger. Cook for 2 more minutes, then set aside in a bowl.
2. Season beef lightly with salt and pepper. In the same pan, heat the oil and briefly sear the beef, taking care not to overcook. Add vegetables back to the pan.
3. Combine sauce ingredients in a small bowl and pour over the beef and vegetables. Stir to coat.
4. Add rice and mix thoroughly with the meat and vegetables. Divide into four bowls and top with green onions.