Mondays. They hit you like a freight train. Oh, you were enjoying your weekend? Monday will put an end to that real quick. Womp womp. One of the things I love about meal prep is that it eases the sting of a typical Monday because I know that I’ve got a refrigerator full of healthy food and really don’t have to think about what to cook or eat (plus no cleanup during the week!). That’s where this yummy Beef Stir Fry comes in.
Meats that are cooked with some sauce almost always fare well in a meal prep situation. The beef in this stir fry is no different! I usually make the trip to Whole Foods when I’m planning on prepping with red meat because they’ve got a good selection of grass-fed meats. Grass fed flank steak is a bit leaner than regular flank steak. Per a typical 4 oz (raw) serving, it has 170 cals / 25P / 7F versus non-grass fed flank which has 190 cals / 24P / 10F.
Oh, and don’t worry if you don’t have a wok – I don’t either. Does that mean this isn’t a real stir fry? Probably. I’m okay with that…my cabinets are bursting full already, so I’ll go without a wok for at least a little while longer.
Look at this perfect meal prep setup!
Beef Stir Fry
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.
Tips & Tricks
Nutrition Information
Leave a Reply