Beef Stir Fry
This amazing Beef Stir Fry is so easy & delivers a plate full of taste in just about 30 minutes! It's honestly so good.
This better for you version of take-out will not leave you disappointed! Flank steak, which is what is used in most Beef Stir Fry dishes at restaurants, can be a tough cut if not handled & cooked correctly but it produces such a rich meaty flavor when done right. All it takes is a little bit of tenderizing & cutting the meat correctly. My Grilled Flank Steak recipe gets tenderized by the spice rub over night, but this stir fry is a quick meal with no time to wait!
The first thing you want to do is tenderize your meat. The proteins in a flank steak are concentrated & close together & tenderizing spreads them apart which makes the meat easier to chew. There are 2 sides to a meat tenderizer {or meat mallet}. A flat side & a side with little spikes. The spiked side is what you want for tenderizing. And guess what the flat side is for, drum roll, flattening meat!
Place your meat between 2 pieces of plastic wrap to avoid splatters all over your counter, then hammer straight down working from the middle outward & then back toward the middle. Then place your meat on a cutting board & using a very sharp knife, cut it with the grain into long strips & then take the strips & cut them against the grain into about 2-3" pieces & voila! You have the perfect tenderized, cut of meat for your Beef Stir Fry!
Beef Stir Fry
ingredients
2 pounds flank steak, tenderized & cut {see above}
10 ounces shredded carrots
1 red bell pepper, cut into thin strips
1" piece of ginger root, peeled & chopped fine
4 cloves garlic, minced
1 bunch green onions, finely chopped {white parts too!}
1 cup cilantro, chopped & loosely packed
1 serrano pepper, seeded & finely chopped
1/4 cup coconut aminos
2 tablespoons coconut oil
1 tablespoon sesame oil
1 tablespoon chinese 5 spice
2 teaspoons salt
1/2 teaspoon pepper
directions
wash & prep all your veggies first, then use a tenderizer on your meat & cut it into strips.
place oil in the bottom of a large, flat bottom skillet. turn heat to medium-high. once the oil is hot, place steak in the pan & sprinkle with all the seasonings. stir to cover all the meat & then stir occasionally to keep browning all sides.
once the meat is browned on the outside, remove it with a slotted spoon to a bowl & keep warm.
place carrots, bell pepper & serrano pepper in the remaining oil & drippings & brown, stirring often for about 5 minutes.
add in ginger, garlic & green onions & sauté for 1 minute.
reduce the heat to medium, stir in the coconut aminos & the cilantro.
add meat back into the pan & combine all the ingredients. reduce heat to low, cover & cook 15 more minutes.
serve immediately with cauli-rice.