Easy Beef Stir Fry
Recipe type: Main Dish
Cuisine: Chinese
  • 2 lbs stir fry beef, cut in thin strips
  • 1 large head broccoli, chopped into bite-size pieces
  • 1 medium red onion, quartered and cut into 1-inch pieces
  • 2 red peppers, cut into 1 inch pieces
  • 1 yellow summer squash, cut into thin 1-inch pieces
  • ½-1 hot pepper, any kind you like, chopped
  • 3-4 garlic cloves, minced
  • 1 inch fresh ginger root peeled and minced
  • 2 Tablespoons tapioca, arrowroot or non-GMO cornstarch
  • 4 Tablespoons apple cider vinegar
  • Coconut aminos or gluten-free tamari
  • Sesame oil
  • Coconut oil for the pan
  • Salt & pepper, to taste
  1. Whisk the tapioca with 4 tablespoons apple cider vinegar in a medium bowl, and then add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
  2. Mix 2 tablespoons coconut aminos and sesame oil in a large bowl; set the bowl near the stove. Heat a wok, large chef's pan, or skillet over high heat until very hot, about 1 minute.
  3. Add 3 tablespoons coconut oil, then the ginger, garlic and hot pepper; stir-fry until fragrant, about 1 minute.
  4. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes.
  5. Transfer the beef with a slotted spoon to the sauce mixture and toss.
  6. If the pan is dry, add 1 tablespoon coconut oil, then add the onion and stir-fry until just soft, about 2 minutes.
  7. Add the broccoli, peppers and squash; stir-fry 3-4 minutes.
  8. Return the beef and any juices to the pan and stir to combine.
  9. Drizzle with sesame oil and coconut aminos to taste, along with more salt or pepper.
  10. Serve with rice if desired.
Recipe by Divine Health at http://divinehealthfromtheinsideout.com/2013/12/easy-beef-stir-fry/