Today I’m bringing you another recipe inspired by my latest experiment with Butcher Box. I shared my honest opinion of this monthly subscription service for grass-fed beef, heritage breed pork, and organic/pastured chicken in this post. So, I had some thin-sliced beef that came in my box, and decided that I should either make pho or a simple stir fry with it. Since I’m trying to avoid grains altogether, I opted against the pho and made the stir fry.
This recipe is another one for the easy weeknight category. It whips up in no time at all with a small handful of ingredients (other than a few Asian pantry staples). I think you could easily use any cut of beef, or even swap out the beef for chicken or another protein that you like. Just be sure to very thinly slice or dice it so that it cooks up quickly. Also, I just eat this stir fry as-is, but you can serve this over rice if you or your people are into that.
- 4 green onions
- 3 garlic cloves
- 1 inch ginger root
- 12 ounces thinly sliced steak or other protein of choice
- 2 T. avocado oil (or other neutral oil)
- 2 t. sesame seed oil
- 1 orange
- 1 head of broccoli
- ¼ cup coconut aminos
- 1 T. fish sauce
- 1 T. rice vinegar (omit for Paleo-friendly)
- 1 t. honey
- pinch of crushed red pepper
- 1 T. sesame seeds
- sriracha sauce (optional)
- Dice the green onions. Smash the garlic cloves with the palm of your hand on the side of a knife, remove papery skins, and mince. Peel the ginger root with a vegetable peeler and grate it with a fine grater. Dice the steak or other protein into one-inch pieces.
- Heat a wok or large fry pan over medium heat.
- Add the avocado and sesame seed oils to the pan.
- When the oil slides easily around the pan, add the green onions and garlic and saute for 1-2 minutes, stirring frequently.
- Add the ginger and steak to the pan and cook until the meat is just barely browned, about 2 more minutes.
- Meanwhile, grate the orange directly over the wok. Then slice it in half and squeeze the juice into the pan.
- Add the coconut aminos, fish sauce, rice vinegar, honey, and crushed red pepper.
- Stir to combine the ingredients. Allow the sauce to bubble a bit.
- Meanwhile, cut the head of broccoli into individual florets.
- Add the broccoli to the pan and cover to let the broccoli steam, about 5 minutes, or until crisp-tender.
- Serve over rice and top individual servings with sriracha, if desired.
Did you try it? Whaddya think? Comment below!
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