Beef & Vegetable Stir Fry

Name: Beef & Vegetable Stir Fry
Ingredients: 2 tbsp coconut or olive oil; 1 tsp sesame oil; 1 lb 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 oz 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; 1 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

Home / Recipes / Beef & Vegetable Stir Fry

By Micki Brown

Serves 4

CategoryMain Dish

Yields1 Serving

2 tbsp coconut or olive oil

1 tsp sesame oil

1 lb 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 oz 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

1 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. This recipe works great with many different vegetables.

Ingredients