Beef and Veggie Stirfriy
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 259.9
- Total Fat: 13.7 g
- Cholesterol: 42.5 mg
- Sodium: 367.5 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 5.2 g
- Protein: 21.6 g
View full nutritional breakdown of Beef and Veggie Stirfriy calories by ingredient
Number of Servings: 4
Ingredients
-
Flank Steak
Braggs liquid aminos
garlic
ginger
cilantro
bell pepper
broccoli
carrots
kale
cocconut oil
Directions
Prep the marinade of Braggs liquid Aminos, minced garlic, ginger, and chopped cilantro. Slice the steak into mall strips and put them in the mixture. Let it sit at room temperature for 20-30 minutes.
Prep the vegetables; clean and cut them into 1' sticks. For the broccoli florets, I like to make them small one bit pieces (but not sitkcs). I use the stems of the broccoli to add bulk to the recipe. When you trim off the florest, peal the broccoli stalk and then cut into matchsticks like you would the carrot.
Heat the oil in the wok. Add the meet to the hot oil, and cook for 5-7 minutes, depending on the desired meat temperature. Remove the meet and let rest on a plate.
Add all of the vegetables to the wok, stir to coat them in the oil and left over marinade from the steak. Cover and cook to desired doneness. We prefer our vegetables a little cruncy, so 10 minutes tops for us. At 7 minutes, add the meat back to the entire mixture, let it heat through and you are done!
You can add rice or other starch if you like. Serve in a bowl and enjoy. This dish also reheats very well so it is good for leftovers.
Serving Size: Makes 4, 1.5 cup servings
Prep the vegetables; clean and cut them into 1' sticks. For the broccoli florets, I like to make them small one bit pieces (but not sitkcs). I use the stems of the broccoli to add bulk to the recipe. When you trim off the florest, peal the broccoli stalk and then cut into matchsticks like you would the carrot.
Heat the oil in the wok. Add the meet to the hot oil, and cook for 5-7 minutes, depending on the desired meat temperature. Remove the meet and let rest on a plate.
Add all of the vegetables to the wok, stir to coat them in the oil and left over marinade from the steak. Cover and cook to desired doneness. We prefer our vegetables a little cruncy, so 10 minutes tops for us. At 7 minutes, add the meat back to the entire mixture, let it heat through and you are done!
You can add rice or other starch if you like. Serve in a bowl and enjoy. This dish also reheats very well so it is good for leftovers.
Serving Size: Makes 4, 1.5 cup servings