Beef Stir-Fry with Veggies
Makes 2 servings
Macros: 607 cal, fat 24g, carbs 48g, protein 46g, fibre 6g
Ingredients:
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.
Directions:
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.
