Easy and reliably delicious, stir-fry recipes are a great way to get dinner on the table in a flash. While some stir-fry ingredients may be high in soy, fructose, and other mystery ingredients, this stir-fry has all the flavor without the hidden sugars. Serve over cauliflower rice.
Serves 4
1 piece of flank steak (1 lb)
1 Tbsp gluten-free soy sauce
1 Tbsp Chinese rice vinegar
1 Tbsp sesame oil
1 Tbsp garlic, peeled and finely grated (use a rasp grater)
1 Tbsp fresh ginger, finely grated (use a rasp grater)
½ tsp Kosher salt
4 Tbsp coconut oil
1 small yam, peeled and thinly sliced lengthwise on a mandoline, about 1 cup
1 large red bell pepper, cut into thin strips, about 1 cup
3 scallions, halved lengthwise and cut into 1-inch pieces
1 cup broccoli florets
2–3 tsp chili garlic sauce
1 head of cauliflower
- Cut steak into 1/4-inch strips. In a medium bowl, add soy sauce, rice vinegar, sesame oil, garlic, ginger, salt, and stir. Add steak strips and marinate 20–30 minutes. Cut, sliced yams into thin strips about 1/4-inch wide.
- In large frying pan or wok, heat 2 tablespoons oil over high heat. Add beef, spreading in one layer. Cook beef undisturbed to brown, 1 minute, then stir-fry until meat is just brown but still pink in center, about 1 minute. Transfer meat and any juices to plate.
- Pour remaining 2 tablespoons oil in pan and heat on high. Add yam, bell pepper, scallions, and broccoli. Salt to taste. Stir-fry 1 minute, add re-served beef with any juices and chili garlic sauce. Stir-fry until combined well. Transfer to platter and serve if desired over Cauliflower Rice.
- Cauliflower Rice: cut one head of cauliflower into small florets. Steam briefly, 2–3 minutes. Run the florets through the food processor, using the grating blade. Add Kosher salt and unsalted butter to taste.
