A seared tender beef stir-fry with crisp broccoli and bell peppers, coated in a shiny coconut amino sauce with ginger, garlic, sesame, and lime. Served over basmati rice, it's a quick Asian-inspired meal that's salty, slightly sweet, and tangy.
Ingredients
- beef for fondue or bottom round, cut into thin strips
- broccoli
- red bell pepper
- onion
- garlic cloves
- freshly grated ginger
- olive oil
- sesame oil
- dry basmati rice
- green onions
- sesame seeds
- coconut aminos
- maple syrup
- lime juice
- cornstarch
- water
- chili flakes, optional
Instructions
- Cook the basmati rice according to the package instructions. Set aside and keep warm.
- In a small bowl, mix the coconut aminos, maple syrup, lime juice, cornstarch, water, and, if desired, the chili flakes. Set aside.
- Cut the broccoli into small florets, the bell pepper into strips, and the onion into thin quarters. Mince the garlic and grate the ginger.
- Heat the olive oil in a large pan or wok over high heat. Add the beef strips in a single layer and sear for 1 to 2 minutes on each side. Avoid overfilling the pan so the beef sears rather than boils. Remove and set aside.
- In the same pan, add the broccoli, bell pepper, and onion. Sauté over medium-high heat for 4 to 5 minutes until the vegetables remain slightly crisp.
- Add the garlic and ginger. Sauté for about 30 seconds, just long enough to release their aromas.
- Return the beef to the pan. Stir in the sauce and pour it over the stir-fry.
- Cook for 1 to 2 minutes, stirring, until the sauce thickens slightly and coats the beef and vegetables well.
- Remove from heat and stir in the sesame oil.
- Serve immediately over the basmati rice. Garnish with green onions and sesame seeds.
- Store the stir-fry in an airtight container in the refrigerator for up to 3 days. Ideally, store the rice separately.
