This is principally green groceries cut of meat fry may be a night employee today! Soft shreds of beef, all vegetables, and saute pungent sauces close for The eat-The-Rainbow expertise you will not wish to prevent. prepared in concerning half-hour, this quick and healthy food is Paleo, gluten-free, sugar-free, and whole irresistible. 

We're talking carrot, asparagus, 2 styles of paprika, and snow peas. Stir deep-fried till biting – tender, then toss with a strip of tender beef in an exceedingly bright and sharp sauce with zero sugar. affirmative my friends, no sugar therein sauce. however still sweet and delicious and whole irresistible. saute Beef-Veggie style-it's true reprehension dinner.


The classic saute cut of meat gets a healthy upgrade during this straightforward dinner formula nowadays. Rainbow vegetables square measure saute up to bite the tender, then toss with tender strips of beef in sugar-free, gluten-free and friendly Paleo sauce that doesn't sacrifice a style of ounces. create this formula faster by exploitation saute vegetable pre-cut from the ensuing piece, or Slice and dice your own in underneath quarter-hour. For ultra-thin steaks and Super tender slices of beef, place the cut of meat into the deep freezer for half-hour for the highest company, then use a pointy non-toothed knife to slice.

Prepare meat and vegetables. Thinly a pound of the cut of meat of your alternative. many totally different cuts work here, like cut, skirt, or pelvis. select a reasonably well-cut marble (it can have a way of gamma hydroxybutyrate done quickly in sauteed) and thinly sliced against the grain for softness. I cut slices in 0.5 to create them a lot of bite-sized. 

Prepare Yo vegetable! i take advantage of carrots, asparagus, red and yellow peppers, and snow peas. verify that solid rainbow of nutrition! you'll slice vegetables into written strips, like above, or into bite-sized dice. simply try and keep the items pretty uniform.



  • 1 lb steak (sirloin, skirt, or flank) thinly sliced into 1/4" strips against the grain
  • 2 tbsp olive oil divided
  • 2 cloves garlic minced
  • 2 medium carrots peeled and thinly sliced
  • 1/2 lb asparagus ends trimmed, sliced into 1" pieces
  • 1 red bell pepper cut into thin strips
  • 1 yellow bell pepper cut into thin strips
  • 6 oz snap peas
  • 2 tbsp sesame seeds
  • 1 tsp sea or kosher salt
  • 1 tsp cracked black pepper

Stir Fry Sauce

  • 1/4 c coconut aminos
  • 2 tbsp rice vinegar
  • 2 tbsp fresh orange juice
  • 2 tbsp honey
  • 1 tbsp cornstarch or arrowroot powder
  • 2 tsp sesame oil


  1. Place the steak in the freezer for 30 minutes. Remove from the freezer and slice thinly against the grain, 1/8" - 1/4" thick. While the steak is freezing, prepare the vegetables and stir fry sauce.
  2. Combine all stir fry sauce ingredients in a bowl. Whisk until combined and set aside. 
  3. Heat a 12" cast iron skillet over medium heat. Add half the olive oil. Add half the steak to the skillet, season with salt and pepper, and stir fry until charred and medium rare, 3-4 minutes. Remove the steak with tongs, set aside onto a plate, and repeat with the remaining steak strips. Remove all steak from the skillet once browned.
  4. Add the second tablespoon olive oil to the skillet and allow to heat until shimmering. Add the garlic and sautee 1 minute. Add the carrots and asparagus and sautee 3 minutes, stirring frequently. Add the bell pepper and snap peas, toss with the asparagus and carrots, and stir fry all vegetables an additional 3 minutes. Be sure to stir and toss frequently.
  5. Add the steak back to the skillet along with the stir fry sauce (give it another whisk before pouring in if the cornstarch/arrowroot has settled to the bottom). Stir fry, stirring frequently, until the sauce thickens and the vegetables are bite tender, 3 minutes. 
  6. Remove from heat, stir in the sesame seeds, and serve immediately. Leftovers can be stored in the fridge in a tightly sealed container for up to 4 days. 

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