Hey, What’s Cookin’?
Beef! It’s what’s for dinner! Well, if you make today’s stir fry recipe it is.
Beef–also referred to as red meat–is the meat of domesticated cattle, but includes wild cattle such as bison and buffalo. Beef is primarily composed of protein and varying amounts of fat (depending on the cut) .and contains higher amounts of iron than chicken or fish. Fresh lean beef is also rich in a large number of vitamins and minerals, including iron, zinc, vitamin B12, selenium, niacin, and vitamin B6, and is therefore recommended as part of a healthy diet.
When cooking with beef, try to use the leanest cuts such as such as flank steak, London broil, tenderloin, sirloin, or skirt steak. If you are using a fattier cut of beef, such as for a pot roast, brisket, or stew, cook the beef one day ahead of time and refrigerate overnight. The next day, you’ll be able to skim off most of the tallow (beef fat), leaving you with a healthier dish. Always round out your meal of beef with plenty of colorful cooked and/or raw vegetables, such as the cauliflower rice, peppers, and sugar snap peas used in this stir fry!
Beef, Pepper, and Sugar Snap Stir Fry
You will want to prepare a batch of cauliflower rice and have it ready before you start this recipe.
- 1 pound lean beef; cuts such as flank steak, London broil, tenderloin, sirloin, or skirt steak
- 3 tbs reduced-sodium tamari (tamari is gluten-free) or dark soy sauce
- 2 tsp toasted sesame oil
- 1/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 cup chicken broth
- 3 tbs Madeira or sweet sherry (dry sherry is an acceptable substitute)
- 1 tbs cornstarch
- 3 tbs olive or safflower oil
- 1 large orange, red, or yellow pepper, cored, trimmed, and sliced into 1/4″ strips
- 1 pound sugar snap peas, trimmed and each pea sliced crosswise into quarters
- 4 garlic cloves, minced
- 3 large scallions, sliced into separate piles of white parts and dark green parts
- 2 tablespoons toasted sesame seeds
- Sriracha or your favorite hot sauce and chili oil; all to taste
- Slice the beef into 1/4″ strips, against or across the grain.
- In a medium bowl, mix 2 tbs of the tamari, sesame oil, salt and pepper. Add the sliced beef and coat it with the sauce. Set aside.
- In a small bowl, mix the chicken broth, sweet sherry, the remaining 1 tbs of tamari and cornstarch. Set aside.
- Heat a large skillet over high heat. Add 2 tbs of oil. When pan is hot, add beef/sauce and stir-fry until browned, about 2 minutes. Transfer beef and juices to a large shallow bowl.
- Turn heat down to med-high and add remaining 1 tbs oil to skillet. Next add the peppers and stir fry for 1 minute. Then add the sugar snap peas and stir fry for another minute.
- Turn the heat down to medium. Add the garlic, white scallion bits, the chicken broth mixture, and the beef and juices. Stir well.
- Cover the skillet and simmer for 2 minutes. Remove cover and stir-fry for 1 final minute.
- Remove skillet from heat and garnish beef stir fry with sesame seeds and dark green scallion bits.
- Serve Beef, Pepper, and Sugar Snap Stir Fry over cauliflower rice. Pass the Sriracha and chili oil so diners can add as much heat as they like!
Notes: This recipe is very versatile–feel free to substitute skinless, boneless chicken breast or pork tenderloin for the beef! Change up the vegetables if you like as well!
Photograph via BHG