Beef Stir-Fry

1/4 cup tamari/soy sauce
1 pound grass-fed minute steak or stew meat, sliced into bite sized chunks
1 – 2 TBSP coconut oil
3 – 5 cups assorted, seasonal, vegetables, chopped if necessary (our favorites for this type of dish are carrots, onions, bamboo shoots, zucchini, peppers)
1 – 2 cups beef broth (optional)

• Marinate the steak in half the tamari (2 TBSP) for 15 mins.
• Prep the veggies while the steak is marinating.
• Heat oil in pan, then brown marinated steak on all sides.
• Remove steak from pan and set aside.
• Add vegetables to the pan (onions/carrots first, then softer veggies) and stir fry (may need to add more oil) until done to your liking.
• Add meat and remaining tamari to pan, tossing to coat.
• Add 1 – 2 cups beef broth (if using), and cook until heated through.

Divide into bowls and enjoy.

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Pictured above with carrots, zucchini, bamboo shoots, onions, and sugar snap peas. Pictured below swapping the peas for red bell pepper, omitting the onion, and making it broth-y.

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SIDE NOTES:

~  This is one of my son’s favorite meals, and it’s so simple to prepare — not much to it!

~  You have the option of making this a juicy dish if you use broth.  I this case, you can either add the broth at the end (as I described above), or alternately, after you remove the meat from the pan, add the broth and heat, then add the veggies and cook them in the hot broth instead of stir-frying them.  I usually do it a little differently each time.  Just do what’s easiest or what appeals to you most.

~  If you’re in a rush and don’t have the extra 15 minutes to marinate the steak, you can skip that step and simply add all the tamari to the pan at once.

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