Asian Beef Stir Fry

by | Jun 4, 2019

Ingredients

  • 1 lb Grass-fed lean steak, sliced into thin strips
  • 2 tsp lime juice
  • 2 tsp coconut aminos
  • 2 tbsp avocado oil
  • ¼ cups carrot shreds
  • 2 cups cabbage, sliced into small shreds
  • ¼ cup chopped red onion
  • 2 cups broccoli florets – chopped into small pieces
  • 1 cup bell pepper, chopped into small pieces
  • 1 tbsp minced ginger
  • 2 minced garlic cloves
  • 2 tbsp chopped raw cashews (or nut/seed of choice)

Directions

  1. Add the steak, coconut aminos, and lime juice to a bowl, and toss to combine. You can let it marinade for a while, or even longer in the fridge.
  2. Heat 1 tbsp of the oil over medium heat in a large skillet. Place the meat in the skillet and sear for 1 minute on each side. If the skillet is not big enough to get all the steak in a single batch, use two pans or cook in 2 batches. Once the meat is seared on each side, remove it from the pan and set it aside.
  3. Once all of the meat is removed from the pan, heat the remaining 1 tablespoon of oil in the pan. Add in the onions, carrots, and broccoli and sauté until softened, about 6 minutes.
  4. Add the cabbage to the pan and toss with the carrots.
  5. Move the veggies to the outside edges of the pan, add in the ginger and garlic. Stir it all together, and add salt or pepper to taste, cook for about 5 minutes.
  6. Split into 4 meal prep servings, and garnish each with a ½ tbsp of raw chopped nuts!
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