EGG-FREE, NUT-FREE
With this quick and simple stir-fry, the secret’s in the sauce. It creates a savory glaze that coats the meat and vegetables and melds all the flavors together in the pan.
Makes 3 or 4 servings
Prep time: 20 minutes, plus 30 minutes chilling time
Cooking time: less than 15 minutes
Stir-fry
1½ pounds sirloin steak (see tip)
3 tablespoons coconut oil or ghee
10 ounces white mushrooms, sliced
1 small zucchini, halved crosswise and sliced into ¼-inch-thick strips
1 red bell pepper, sliced into ¼-inch-thick strips
½ medium onion, sliced
½ teaspoon dried parsley
Pinch of sea salt
Sauce
½ cup coconut aminos
3 garlic cloves, minced
1 tablespoon raw honey
1 tablespoon pure toasted sesame oil
1 teaspoon sriracha sauce
¼ teaspoon ground ginger
2 scallions, chopped, for garnish
2 teaspoons sesame seeds, for garnish
1. To make the stir-fry, freeze the steak for 20 to 30 minutes. Trim the excess fat away and cut the steak across the grain into very thin slices, ¼ to ½ inch thick.
2. In a large skillet, melt 2 tablespoons of the coconut oil over medium-high heat. When the oil is hot, add the steak slices and cook until browned, 1 to 2 minutes on each side. Cook the beef in two batches, if needed, to avoid crowding the pan. Remove the steak and set aside.
3. Reduce the heat to medium and add the remaining 1 tablespoon coconut oil to the skillet. Add the mushrooms, zucchini, bell pepper, onion, parsley, and salt and cook, stirring, until the vegetables are just tender, 5 to 6 minutes.
4. Meanwhile, to make the sauce, in a medium bowl, whisk together all the sauce ingredients.
5. Return the beef to the skillet and pour the sauce over the meat and vegetables. Stir and cook until the meat is heated through, 2 to 3 minutes.
6. Transfer to a serving platter and garnish with the scallions and sesame seeds. Serve warm.
Noelle’s tip: When cutting the steak, don’t stress over making the slices perfectly uniform and even. Smaller slices and steak “pieces” can all be included in the stir-fry.
Change it up: Use top sirloin or flank steak instead of sirloin steak, or swap out the beef for chicken.