Stir fry is one of my weeknight faves – it’s always quick, easy, and tasty. What more can you ask for?
Broccoli Beef Stir Fry (THM S)
- 1.5-2lbs skirt steak, sliced thin
- 1lb bag frozen broccoli florets
- 1 medium red onion, thinly sliced
- 1/3 c thinly sliced red bell pepper
- 1/3 c soy sauce or Bragg’s liquid aminos
- 1 Tsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic, grated
- 1/2 in fresh ginger, grated
- 1/4 tsp xanthan gum
- salt and pepper
Heat a large skillet over high heat and spray with coconut oil. Toss the sliced steak with salt and pepper and fry in a single layer on both sides. Remove the steak to a plate.
Add the frozen broccoli to the same pan where you cooked the steak, and cover to steam for about 4 minutes. Add the peppers and onions and continue steaming another 2-3 minutes.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, garlic, ginger, xanthan gum, and a little pepper.
Add the steak back into the pan with the prepared sauce and heat through until the sauce begins to thicken (about 3-4 minutes).
Served with steamed cauliflower rice, top with Sriracha (if you like), and devour.