Ginger Beef & Vegetable Stir-fry

~ serves 5; gluten-free, dairy-free, nut-free, egg-free

Ingredients

  • 1 ½ TBSP avocado oil

  • 1 inch piece of fresh ginger, peeled & minced

  • 4 medium garlic cloves, minced

  • ½ bag of baby carrots, sliced in half lengthwise

  • 1 medium yellow onion, sliced thinly

  • 4 stalks of celery, finely sliced

  • 2 small crowns of broccoli, sliced into small bites

  • 1 small package of pre-sliced mushrooms

  • 1 medium yellow or red bell pepper, sliced and chopped

  • 3 leaves of kale, stems removed and chopped

  • 1 lb flank steak

  • ½ TBSP avocado oil

Stir-fry sauce:

  • ⅓ cup coconut aminos (or soy sauce)

  • ¼ cup rice vinegar

  • ½ cup vegetable or chicken broth

  • ¼ teaspoon ground ginger

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 2 TBSPs arrowroot powder (or organic cornstarch)

Instructions

  1. First, prepare the vegetables. Wash, slice or chop them according to the ingredient list.

  2. Prepare the stir-fry sauce by mixing all ingredients (except the arrowroot) together in a small bowl. Next, whisk in the arrowroot powder until the sauce is uniform. Set aside.

  3. Heat a stir-fry pan or extra-large skillet to medium-high heat. Add 1 TBSP of avocado oil, then garlic and fresh ginger. Be careful to not let the oil get too warm before adding the garlic and ginger so that they don’t burn. After two minutes add in the sliced onion, celery, broccoli, and carrots. Stir to combine.

  4. Once the onions are translucent add ⅓ of the stir-fry sauce to the pan in order to speed up the cooking process. (If you wish, you may cook the broccoli and carrots slightly in the microwave if you are in a time crunch.)

  5. Continue to stir the vegetables every minute or so for 10 minutes. Next, add in the mushrooms and bell peppers. Cook and stir for an additional 5 minutes.

  6. During this time prepare a second skillet to cook the steak in. Heat the pan to high heat and then add the ½ TBSP avocado oil to the pan. Sear the steak flank for 1 minute on each side or until the steak is slightly under-done according to how you would normally prefer your steak (it will cook more in the stir-fry and we don’t want it to get too dry).

  7. Remove the steak from the hot pan and place on a cutting board to slice into small strips. Be sure to check your stir-fry and stir occasionally. Add the remaining stir-fry sauce, chopped kale, and steak strips into the stir-fry pan and stir to combine. Cook for an additional 5 minutes. Let the kale cook until it wilts and then remove the pan from heat.

  8. Serve over prepared rice of choice.