By Micki Brown
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.