Servings: 4-5 (5 cups stir-fry) 1x
Scale
Ingredients
For the Stir-Fry:
- 1 ½ lbs sirloin steak, thinly sliced*
- Pinch of fine salt and black pepper
- 1 ½ tablespoons cornstarch
- 1 tablespoon rice vinegar
- Cooking spray
- 1 tablespoon avocado oil or olive oil, divided
- 4–5 cups broccoli florets, cut into bite-size pieces (or a 16-ounce bag chopped broccoli)
- 1 medium red bell pepper, thinly sliced
- 1 large or 2 medium carrots, peeled and thinly sliced on the diagonal
- 3 green onions, thinly sliced, white and green parts separated
- 1–2 tablespoons water
- Optional for serving: hot cooked rice and sesame seeds
For the Sauce:
- ⅓ cup reduced-sodium soy sauce*
- ½ cup water or low-sodium broth (beef broth, chicken broth, or vegetable broth)
- 2 tablespoons pure honey
- 1 tablespoon rice vinegar
- 3 garlic cloves, finely minced (or 1 teaspoon garlic powder)
- 1 teaspoon grated fresh ginger (or ¼ teaspoon ground ginger)
- ½ – 1 teaspoon chile garlic sauce or Sriracha
- 1 tablespoon cornstarch
Instructions
- Place the sliced beef in a shallow bowl. Sprinkle the beef with salt, pepper, 1 ½ tablespoons cornstarch, and 1 tablespoon rice vinegar. Toss well to coat and set aside.
- Make the sauce: In a small bowl, whisk together the soy sauce, water or broth, honey, vinegar, garlic, minced ginger, chile sauce, and cornstarch.
- Place a wok or large skillet over medium-high heat. Mist it generously with cooking spray then add ½ tablespoon of oil to the skillet.
- When the oil starts to shimmer, add half of the beef slices to the pan in a single layer.
- Cook for 1-2 minutes on each side before removing the cooked beef to a plate.
- Return the skillet to medium-high heat, mist it again with cooking spray and add the remaining ½ tablespoon of oil and the remaining beef slices.
- Cook the beef for 1-2 minutes per side and remove to a plate.
- Return the skillet to medium-high heat, mist it again with cooking spray then add the broccoli, bell pepper, carrots, and the white parts of the green onions to the skillet. Cook minutes or until the vegetables are tender, stirring occasionally, 5-6 minutes. Add 1-2 tablespoons of water to the skillet, if needed, to help vegetables cook and tenderize.
- Push the veggies to the sides of the skillet and add the sauce. Also return the cooked beef to the skillet. Cook and stir for 2 minutes, stirring frequently until the sauce thickens as it heats.
- Remove the skillet from the heat and stir in the green parts of the sliced green onions.
- If desired, serve the stir-fry over hot cooked rice and garnish with sesame seeds.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
The steak in this recipe can be swapped out for boneless pork chops, venison, bison, boneless skinless breasts or thighs, or shrimp.
To make it easier to slice the steak very thin (I recommend ⅛ inch slices), place the steak on a plate in the freezer for 20-30 minutes or until partially frozen, then use a sharp knife to slice the chilled steak
May use 6 to 7 cups of any combination of vegetables (cut into bite-sized pieces or thinly sliced).
* For a gluten-free option, use certified gluten-free soy sauce or substitute tamari or coconut aminos for the soy sauce.
Nutrition Information
- Serving Size: 1/4 of the stir-fry
- Calories: 370
- Fat: 12 g
- (Sat Fat: 4 g)
- Sodium: 1,051 mg
- Carbohydrate: 27 g
- (Fiber: 5 g
- Sugar: 12 g)
- Protein: 41 g
- Cholesterol: 93 mg