Beef & Vegetable Stir Fry

By Micki Brown

Serves 4


2 tbsp coconut or olive oil

1 tsp sesame oil

1 pound grass-fed top sirloin, cut into bite-sized pieces

1 bunch bok choy or similar greens, coarsely chopped

1 red bell pepper, sliced

1 yellow bell pepper, sliced

8 ounces white mushrooms, sliced

1 head broccoli, cut into florets

2 stalks celery, sliced

2 large green onions, sliced

1 tbsp corn starch

1 tbsp raw honey

1 tsp fresh ginger, minced

1 tsp garlic, minced

2 tbsp soy sauce or aminos

1 tbsp apple cider vinegar

2 tbsp water

½ cup chicken or vegetable or beef broth

Rice or noodles cooked according to package directions


In a small bowl, whisk together the corn starch, honey, ginger, minced garlic, soy sauce, vinegar, water, and broth; set aside. In a wok or large skillet heat the oils over medium-high heat. Add the beef and stir fry until it is cooked through. Add the veggies and continue stir frying until they become tender, but with a little crispness. Add the sauce and continue cooking and stirring until the sauce has thickened. Serve with rice or noodles.

Note: If you would like this to be vegetarian, omit the beef, use vegetable broth instead of chicken or beef broth, and double up on the mushrooms.

Note: This recipe works great with many different vegetables.