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Beef Stir Fry

Beef Stir Fry

Prep time: 30 minutes | Cook time: 20 minutes

4 Servings | Calories: 290 | Protein: 23 | Fat: 14 | Carbs: 17

Gluten-Free, Dairy-Free

INGREDIENTS

  • 1 lb. skirt steak, cut into 4-inch-long pieces, then cut against the grain into 1/4-inch-thick slices
  • 1/4 cup coconut aminos
  • 1 teaspoons honey
  • 2 tablespoons freshly squeezed lime juice (1 to 2 limes)
  • 2 tablespoons coconut oil
  • 2 cloves garlic, grated
  • 1/4 pound snow peas or green beans
  • 1 red bell pepper, thinly sliced (optional)
  • Salt and freshly ground pepper to taste

DIRECTIONS

  1. Cut skirt steak into 4-inch-long pieces, then cut against the grain into 1/4-inch-thick slices. Season with salt and pepper.
  2. In a medium bowl, whisk together the coconut aminos, honey and lime juice.  Add the steak, toss to coat and set aside.
  3. In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Add the steak (and marinade) and cook, stirring, until cooked through, 3 to 5 minutes.
  4. Remove the steak from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes.
  5. Add the garlic and cook 1 minute more. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes. Return the steak to the skillet and toss to combine.