What is the secret to good stir-fry?

A few tips to make a really good stir fry is to have your ingredients prepare before you start cooking. In addition it is important to have a really hot wok. If using a skillet you may want to cook the meat in batches if the pan feels crowded. And lastly, have a good sauce to bring all of the elements together.

How to store leftover stir-fry:

Store leftover stir-fry in an airtight container in the fridge for up to 2 to 3 days. Freeze up to 2 months. If you're storing both stir-fry and cauliflower rice, store them separately so the rice doesn't get soggy.

What goes with this stirfry?

To keep this grain free serve it over zucchini noodles, or another vegetable noodle. Plain cauliflower rice that you purchase at the store works fine as a base, or make Cauliflower Fried Rice . You could also make this Broccoli Mash for a side dish to soak up the sauce!

What's the best oil for stir-fry?

For a healthier option I usually use avocado oil when I make stir-fries. It has a much higher smoking point than olive oil which is important in this case since the pan is getting so hot. You can also use other "thin" oils with high smoke points such as canola, grapeseed or refined peanut.

Clean Eating Beef Stir-Fry

Name: Clean Eating Beef Stir-Fry
Prep time: 30 min
Cook time: 12 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 pound grass-fed beef NY strip steak or sirloin, patted dry with paper towels; 1 teaspoon coarse kosher salt; ½ teaspoon ground white pepper; 1 ¼ cup reduced sodium chicken broth, chicken bone broth or home-made chicken stock, divided; 1 tablespoon tapioca starch or tapioca flour; 2 teaspoons Balsamic vinegar; 2 tablespoons avocado oil, divided; 2 bell peppers, any color, cut into 1-inch squares; 1 pound broccoli crowns, cut into small florets (about 6 cups); 1 large clove garlic, minced; 2 teaspoons minced ginger; 1 teaspoon Chinese Five Spice; ½ to 1 teaspoon crushed red pepper flake, or to taste

Description

Clean Eating Beef and Broccoli Stir-fry with Peppers and Chinese 5 Spice. Gather your ingredients, chop your veggies and stir your sauce before you start cooking, because this stir-fry comes together quickly once you start to cook! It is sugar free, paleo and whole-30 approved.

Ingredients

Units Scale

1 pound grass-fed beef NY strip steak or sirloin, patted dry with paper towels
1 teaspoon coarse kosher salt
1/2 teaspoon ground white pepper
1 1/4 cup reduced sodium chicken broth, chicken bone broth or home-made chicken stock, divided
1 tablespoon tapioca starch or tapioca flour
2 teaspoons Balsamic vinegar
2 tablespoons avocado oil, divided
2 bell peppers, any color, cut into 1-inch squares
1 pound broccoli crowns, cut into small florets (about 6 cups)
1 large clove garlic, minced
2 teaspoons minced ginger
1 teaspoon Chinese Five Spice
1/2 to 1 teaspoon crushed red pepper flake, or to taste

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Instructions

Cut beef into bite-sized strips, about the size of a small domino. Discard any large chunks of fat as you go. Sprinkle with salt and white pepper and turn to coat.
Stir ¼ cup broth, vinegar and tapioca in a small dish.
Heat 1 tablespoon oil in a wok or large skillet over high heat. Add beef, in a single layer and allow to sear until browned on one side, 90 seconds to 2 minutes. Turn over with a spatula and let sear on the other side, 1 to 2 minutes. Transfer the beef, and any juices, to a plate and keep warm.
Add the remaining 1 tablespoon oil to the wok or skillet and swirl to coat the cooking surface. Add peppers, broccoli, garlic and ginger and cook, stirring constantly until the garlic starts to brown, about 1 ½ minutes. Add Chinese Five Spice and crushed red pepper and toss to coat. Add the remaining 1 cup broth, stir and cover. Cook, removing lid to stir occasionally, until the vegetabes are crisp-tender, 3 to 4 minutes.
Re-stir the tapioca slurry and add to the stir-fry while stirring. Continue cooking and stirring until the broccoli just tender and the sauce is thickened. Stir in the beef and juices and cook until heated through, 2 to 5 minutes.

Notes

Cooking Tips:

A few tips to make a really good stir fry is to have a really hot wok, cook the meat in batches if the pan feels crowded, add the cooked meat back at the very end so it doesn’t overcook, and have a good sauce.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: main course
Method: Stove Top
Cuisine: Chinese

Nutrition

Serving Size: 2 cups
Calories: 279
Fat: 11 g
Carbohydrates: 16 g
Fiber: 7 g
Protein: 31 g