The BEST Beef and Broccoli (and carrots and celery) Stir -Fry
- Yield: 4 servings
Ingredients
For the Marinade
- 1 tablespoon coconut aminos or low-sodium soy sauce
- 1 tablespoon rice vinegar
- ½ tablespoon sesame oil
- ½ tablespoon cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
For the sauce
- 1/3 cup coconut aminos or low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons red chili paste
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 3 cloves of garlic, minced
For the Stir-Fry
- 1 pound of sirloin steak, ponded to about ¼ inch thick and cut into thin strips
- 2 tablespoons canola oil
- 2 cups carrots, cut into matchstick size pieces
- 2 cups celery, cut into matchstick size pieces
- 1 large head of broccoli, leaves and stem removed and cut into small pieces
- 1 bunch green onions, thinly sliced
- Toasted white sesame seeds for garnish
Instructions
- In a small bowl combine all the ingredients for the marinade
- Place the strips of steak into a plastic ziplock bag and pour marinade over. Shake to combine. Best if steak can sit in the marinade in the fridge for a few hours prior to cooking
- Combine all the ingredients for the sauce and set aside
- Heat 2 tablespoons of canola oil in a large wok or high-sided skillet
- Add the steak and cook for about 4 minutes, stirring constantly
- Remove steak and set aside
- Add the broccoli and cook for about 3 minutes, then add the carrots and celery and continue cooking for about 5 minutes or until the vegetables are tender. You may need to add a little more oil to the skillet while cooking the vegetables
- Add the steak back to the skillet and stir to combine with the vegetables
- Reduce heat to low and add the sauce, stir well to combine and continue cooking on low for about 2 minutes
- Add the sliced green onion and sesame seeds