Beef Stir Fry

beef stir fry
beef stir fry 2

This amazing Beef Stir Fry is so easy & delivers a plate full of taste in just about 30 minutes!  It's honestly amazing.  

This better for you version of take-out will not leave you disappointed!  Flank steak, which is what is used in most Beef Stir Fry dishes at restaurants, can be a tough cut if not handled & cooked correctly but it produces such a rich beefy flavor when done right.  All it takes is a little bit of tenderizing & cutting the meat correctly.  My Grilled Flank Steak recipe gets tenderized by the spice rub over night, but this stir fry is a quick meal with no time to wait! 

The first thing you want to do is tenderize your meat.  The proteins in a flank steak are concentrated & close together & tenderizing spreads them apart which makes the meat easier to chew.  There are 2 sides to a meat tenderizer {or meat mallet}.  A flat side & a side with little spikes.  The spiked side is what you want for tenderizing.  And guess what the flat side is for, drum roll, flattening meat!

Place your meat between 2 pieces of plastic wrap to avoid splatters all over your counter, then hammer straight down working from the middle outward & then back toward the middle.   Then place your meat on a cutting board & using a very sharp knife, cut it with the grain into long strips & then take the strips & cut them against the grain into about 2-3" pieces & voila! You have the perfect tenderized, cut of meat for your Beef Stir Fry!

 
beef stir fry3
 

Beef Stir Fry

ingredients

2 pounds flank steak, tenderized & cut {see above}

10 ounces shredded carrots

1 red bell pepper, cut into thin strips

1" piece of ginger root, peeled & chopped fine

4 cloves garlic, minced

1 bunch green onions, finely chopped {white parts too!}

1 cup cilantro, chopped & loosely packed

1 serrano pepper, seeded & finely chopped

1/4 cup coconut aminos

2 tablespoons coconut oil

1 tablespoon sesame oil

1 tablespoon chinese 5 spice

2 teaspoons salt

1/2 teaspoon pepper

directions

wash & prep all your veggies first, then tenderize your meat & cut it up.  

place oil in the bottom of a large, flat bottom skillet.  turn heat to medium-high.  once the oil is hot, place steak in the pan & sprinkle with all the seasonings.  stir to cover all the meat & then stir occasionally to keep browning all sides.

once the meat is browned on the outside, remove it with a slotted spoon to a bowl & keep warm.

place carrots, bell pepper & serrano pepper in the remaining oil & drippings & brown, stirring often for about 5 minutes.

add in ginger, garlic & green onions & sauté for 1 minute.

reduce the heat to medium, stir in the coconut aminos & the cilantro.  

add meat back into the pan & combine all the ingredients. reduce heat to low, cover & cook 15 more minutes.

serve immediately with cauli-rice.


Love, Cara