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Beef Stir-Fry with Veggies

Makes 2 servings

Macros: 607 cal, fat 24g, carbs 48g, protein 46g, fibre 6g


1/2 cup white rice

3/4 cup chicken broth

1/4 cup soy sauce

1 tablespoon honey

1/3 teaspoon cornstarch

3/4 inch fresh ginger

1 zucchini

1/2 squash

1 1/2 carrots

3 ounces snap peas

1 1/2 tablespoons coconut oil

3/4 pound flank steak

coarse sea salt, to taste

ground black pepper, to taste

1 1/2 teaspoons minced garlic

Rinse the rice well and cook with broth in a rice cooker or covered pot over low heat until tender and fluffy.


In a small bowl, add soy sauce, honey, and cornstarch and combine well. Peel and mince ginger. Cut zucchini, squash, and carrots into matchsticks (or use a julienne peeler or mandoline slicer). Trim the ends off the sugar snap peas. In a large frying pan or wok, heat half of the coconut oil over high heat. Slice the flank steak thinly and cut into 1 inch pieces. Season the pieces with sea salt and fresh ground pepper. Add the pieces to the hot pan and quickly sear on all sides for about 3 minutes total - meat should be browned but still rare on the inside. Transfer to a plate. Return the pan to high heat; add the remaining coconut oil and all of the garlic and ginger. Stir for about 1 minute to release the flavors without overcooking. Add the zucchini, squash, carrots, and snap peas and stir-fry for about 4 minutes. Add the steak and sauce mixture. Cook, stirring often, until sauce thickens slightly, about 3-4 minutes. Serve with a side of steaming white rice.

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