Beef Stir Fry
dairy-free
The ultimate beef stir fry.
- 2 servings
- 30 minutes
- 30 minutes
Ingredients
STIR FRY
- 250g steak, thinly sliced
- 1 medium red bell pepper, thinly sliced lengthwise
- 1 medium onion, thinly sliced lengthwise
- 1 cup carrots, thinly sliced lengthwise
- 1/2 cup green onions, diced
- 3 cloves garlic, minced
- 1 tbsp minced fresh ginger (or 1/2 tsp ground ginger)
SAUCE
- 1/2 cup low-sodium soy sauce
- 1/2 cup warm water
- 1 tbsp rice vinegar
- 1 tbsp sriracha hot sauce
- 1 tbsp mustard
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 2 tbsp lime juice
- 1 teaspoon blackpepper
TOPPING optional
- 1/4 cup chopped fresh Italian parsley leaves
Directions
- Prepare sauce by adding all the sauce ingredients to a small mixing bowl and whisking to combine. Set aside.
- Heat a large rimmed skillet (I prefer this cast-iron skillet) over medium heat and cook the steak until just tender. Set aside.
- Heat a separate large rimmed skillet (or pot) over medium heat. Once hot, add sesame oil (or water) and all the other vegetables. Stir to combine and sauté until just tender.
- Add the steak and the sauce, increase the heat to medium-high heat, and cook until well combined and the mixture is very hot - about 5 minutes.
- Serve with white rice and fresh parsley.
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