Guilt-Free Beef Stir-Fry with Vegetables

Anybody else guilty of ordering takeout after a long day of work? Well, I know for sure I have! My go to is usually some sort of chicken and broccoli or beef and broccoli with the sauce on the side.

Now I always wonder if the Chinese place that I usually order from ACTUALLY uses real beef or real chicken. It looks like chicken or it looks like beef but after you bite into it, it always becomes questionable, hence me ordering with the sauce on the side. This way I can always tell plus, it’s a little “healthier”.

So, one day I decided I’ll make my own version of beef and broccoli and here it is! It’s just as tasty as the takeout version without the side of questions.

This recipe is done in under 30 minutes and you’ll have plenty of leftovers. You can pair this with any rice you prefer or can be enjoyed by itself. It’s high in protein and highly nutritious. This recipe is gluten free, and the bottled sauce that I use is gluten free as well. The bottled sauce also uses agave nectar to sweeten it so that’s a huge plus!

Ingredients:

  • 2 packs chuck tender steak, thinly sliced (may use beef stir fry pre-cut from store)
  • 3 cloves garlic, chopped
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 1 head broccoli
  • 1 head cauliflower
  • 1/2 cup cilantro, chopped (optional)
  • organic sesame oil or regular sesame oil for cooking
  • freshly ground pink Himalayan sea salt
  • freshly ground black pepper
  • Organicville Sesame Teriyaki sauce or low fat, low cal Asian sauce (pic of bottle below)

Instructions:

  1. Pre-heat a large nonstick pan over medium-high heat with the sesame oil. You’re going to want to cook your steak in batches if you have a lot as it will not cook fast. Cook the steak until brown on all sides, it’s ok if the center is pink as you’ll finish cooking it later on with the vegetables. This should take about 6 min. depending on how much steak you have.
  2. Once browned, transfer into a plate and add some more sesame oil in the pan if the pan looks dry. Usually just half a tablespoon. Add the garlic, onions, and peppers and cook until fragrant.
  3. At this point, you can add the cauliflower and broccoli. Stir and cover it up. Let cook for about 6-7 min. until the broccoli and cauliflower have gone semi soft and until the broccoli has become vibrant.
  4. Add the beef back in the pan, stir and cover and let the beef finish cooking. Should take about another 7 min.
  5. Add the chopped cilantro and stir.
  6. Pour over a bowl of rice and add the bottled sauce as you go.
  7. Enjoy!