Healthy Beef and Veggie Stir Fry
This Beef and Veggie Stir Fry is a healthy version of your favorite takeout. Perfectly tender beef, crisp veggies and the most delicious stir fry sauce come together for a wonderful and comforting meal.
I love this healthy beef and veggie stir fry because it comes together so quickly and it is such a yummy way to satisfy those takeout cravings. It tastes like it came from your favorite restaurant but with better-for-you ingredients. it is also a delicious way to get a bunch of veggies on your plate!
What Cut of Beef do I Use?
I always use flank or skirt steak for this recipe, both work really well. The key to keeping the beef tender is to slice it super thin. When it is sliced thin, you only have to cook it for a few minutes and it doesn’t get tough. I get all my beef from ButcherBox, it is the best quality and gets delivered straight to your front door.
Can I Use Different Veggies?
Yes! That is the great thing about this recipe, you can customize it easily. Focus on getting veggies that cook in a similar time frame. If you have one that takes longer to cook, just add that to the pan first before you add the remaining veggies. If they take less time, add them last.
You Might Also Like:
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- Healthy Sweet & Spicy Chicken Meatballs
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Healthy Beef and Veggie Stir Fry
Ingredients
- 1.5 lb Skirt Steak thinly sliced
- 1 tsp Salt
- 1/4 tsp Black Pepper
- 1 Tbls Avocado Oil
- 2 Red Bell Peppers sliced
- 6 oz Snow Peas
- 3 Carrots peeled and sliced on the diagonal
- 2 Celery Stalks sliced on the diagonal
- 3 Green Onions cut into 1 inch strips
Stir Fry Sauce
- 1 cup Beef Broth
- 1/4 cup Coconut Aminos
- 2 Tbls Rice Wine Vinegar
- 2 Tbls Orange Juice
- 2 cloves Garlic grated
- 1 Tbls Ginger grated
- 1/4 tsp Pepper Flakes
- 1 Tbls Tapioca Starch
- 1 tsp Sesame Oil
Instructions
- Mix all of the stir fry sauce ingredients in a glass measuring container and set aside
- Slice the steak into thin strips that are about 1 inch long Season with the salt and pepperHeat the avocado oil over medium high heat in a cast iron skillet Add the steak in batches and cook 1 minute per side – you want it to get nice and browned but not overcooked Remove from pan and set aside
- Reduce the heat to medium and add a little more oil if needed Then add the veggies with a pinch of salt and pepper to the pan and saute for 5-7 minutes – you want them to soften up but still have a bite to them ( I like mine pretty crisp, cook longer to let them soften up more if that is what you prefer)When the veggies are cooked to your liking, remove from pan and set aside
- Add the stir fry sauce to the skillet and be sure to scrape up any of the flavofrul bits on the bottom of the pan Bring it to a gentle simmer until it begins to thicken Once thick enough, turn off the heat and stir in the beef and veggies – if you like less sauce be sure to set some aside before you do this
- We like to eat it over cauliflower rice and top with sesame seeds and fresh green onion