Tuesday, August 12, 2014

Gluten Free: Beef Stir Fry

We were having a Chinese takeout kind of craving so that is what inspired this one.  We love broccoli with garlic sauce and what we love about it is how the sauce gets trapped in the broccoli and how it's so tasty and garlicky.  This is something I was never able to mimic until last night!  Obviously I had to add more than just broccoli to make nutritionally dense but it only enhanced the flavor and heartiness.



  • 1/2 cup Tamari
  • 1-2 tsp organic Sriratcha
  • 3 cloves of garlic, grated
  • 1 tsp freshly grated ginger
Stir Fry:
  • 1 Tbsp butter
  • 2 Tbsp olive oil
  • 1 small red bell pepper, sliced
  • 1 small green bell pepper, sliced
  • 1 chopped white onion
  • 2 cups thawed, frozen broccoli (I thawed it on a paper towel so the extra water was removed)
  • 10 sliced button mushrooms
  • 2 NY strip steaks, sliced thin (I used 0.8 lbs total)
  1. Mix the soy sauce, sriratcha, garlic and ginger together in a bowl.
  2. Heat the butter and olive oil in a large cast iron skillet, add in the steak to the hot pan and sear until they are just a little pink and set aside in a separate bowl.  Pour a small drizzle of the soy sauce mixture over the steak and let sit.
  3. Cook all of the vegetables in the heated pan for about 10 minutes while stirring every minute or so, until they reduce in size but are not mushy. Add in the beef and the rest of the sauce and cook for another 5 minutes.
  4. I served this over a small portion of brown rice.

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