Tuesday, September 22, 2015

Mongolian Beef and Veggie Stir-Fry


I find making stir-fry one of the easiest (and tastiest) ways to get a boat load of veggies into dinner. This recipe is super versatile as you can simply swap out the meat and/or veggies for your favorite types and keep that yummy sauce. And it's on the table in under 15 minutes!

 1. Combine sauce ingredients in a bowl. Set aside. 

2. Heat 2 teaspoons coconut oil (or canola oil) in a large skillet over high heat. Add steak and cook until browned, about 2 minutes. Transfer to a bowl. 


3. In the same skillet, heat the remaining oil and add the onion, carrots and broccoli and cook for 5 minutes, stirring often. 


4. Add beef back to the pan along with the sauce and cook for 3 minutes. Finish with cilantro. 


5. Serve stir-fry over brown rice and garnish with chopped peanuts. 


Mongolian Beef and Veggie Stir-Fry
Serves 4

All you need:
Sauce 
4 tablespoons reduced sodium soy sauce
3 tablespoons hoisin sauce 
2 teaspoons ground ginger
2 teaspoons brown sugar
2 teaspoons cornstarch 
2 teaspoons rice vinegar
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon sesame oil 
Pinch crushed red pepper flakes 

4 teaspoons coconut oil (or canola oil), divided 
1 pound strip steak, thinly sliced 
1 red onion, thinly sliced 
3 carrots, peeled and sliced 
1 head broccoli, chopped 
1/2 bunch fresh cilantro, chopped 
Brown rice, for serving 
Crushed peanuts, for garnish 

All you do:
1. Combine sauce ingredients in a bowl. Set aside. 
2. Heat 2 teaspoons coconut oil (or canola oil) in a large skillet over high heat. Add steak and cook until browned, about 2 minutes. Transfer to a bowl. 
3. In the same skillet, heat the remaining oil and add the onion, carrots and broccoli and cook for 5 minutes, stirring often. 
4. Add beef back to the pan along with the sauce and cook for 3 minutes. Finish with cilantro. 
5. Serve stir-fry over brown rice and garnish with chopped peanuts. 
 

No comments:

Post a Comment