Beef Stir Fry

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5 from 2 votes

Prep Time20

Cook Time20

Total Time40

Servings: servings

Calories: 285kcal

Ingredients

1 1/4 lb grass fed flank steak sliced thinly against the grain
2 cups asparagus, chopped (250 grams)
2 cups snow peas (170 grams)
3 medium carrots, sliced (110 grams)
1 medium bell pepper, sliced (120 grams)
2 cloves garlic, minced (8 grams)
1 tbsp grated ginger (20 grams)
1/2 tbsp olive oil (1/4 oz)
1 tsp sesame oil (0.17 oz)
1/4 tsp crushed red pepper flakes

Sauce

1/4 cup beef bone broth (2 oz)
2 tbsp honey (1 oz)
1 tbsp oyster sauce (1/2 oz)
1 tbsp rice wine vinegar (1/2 oz)
1 tbsp arrowroot flour (8 grams)
1 tsp sesame oil (0.17 oz)

Marinade

3 tbsp low sodium soy sauce (1 1/2 oz)
1 tbsp sriracha (1/2 oz)
1 tbsp grated ginger (20 grams)
1 tsp oyster sauce (0.17 oz)
2 cloves garlic, minced (8 grams)

Instructions

Whisk together marinade ingredients and pour over sliced flank steak. Marinate in refrigerator for at least 1 hour.
Whisk together sauce ingredients and set aside.
Heat sesame oil over medium-high heat in a wok. Add garlic, ginger, and red pepper flakes and sauté until fragrant.
Add asparagus, snow peas, carrots, and bell pepper and sauté for 3-4 minutes until tender crisp. If you don't have a wok, use a large skillet instead. After adding the veggies and tossing them with the garlic, add 2 tbsp water and cover for about 2 minutes to help them cook. Set aside.
Add olive oil to wok, then add flank steak and sear on one side for about 1 minute. Flip the steak and sear on 2nd side for about 1 minute. Add sauce and bring it to a boil for 1-2 minutes to thicken it.
Return veggies to wok and toss with steak and sauce. Serve over your favorite rice.

Notes

I didn't include the rice in the recipe/nutrition info since I know many people have a favorite type of rice that they'll want to use. I was feeling lazy and used a packet of 90-second brown basmati rice.

Nutrition