Beef Vegetable Stir Fry Recipe By Tasty

Steps:

• Add the flank steak, coconut aminos, and lime juice to a bowl, and toss to combine. Set aside to marinate for 10 minutes.
• Heat 1 tablespoon of oil over medium-high heat in a large nonstick skillet. Place half the meat in the skillet and sear for 1 minute on each side.
• Place the seared steak in a clean bowl and repeat with the second batch, draining excess liquid from the skillet as needed.
• Once all of the meat has been seared and removed from the pan, heat the remaining 1 tablespoon of oil in the pan. Add in the carrots and sauté until softened, about 5 minutes.
• Add the Napa cabbage to the pan and quickly toss with the carrots.
• Move the cabbage and carrots away from the center of the pan and sprinkle in the scallions, ginger, and garlic. Stir the mixture in the center of the pan until fragrant, about 30 seconds.
• Mix all contents of the pan together and toss in the meat.
• Pour in the coconut aminos, lime juice, and tapioca flour. Stir the contents of the pan until well combined and the sauce has thickened, about 1-2 minutes. Remove from heat.
• Divided the mixture between bowls filled with Napa cabbage and garnish with scallions.
• Enjoy!

Steps:

• To marinate beef: Add corn flour and soy sauce to the beef strips. Toss together to coat and marinate well for 5 minutes.
• To prepare sauce: Stir cornstarch and beef stock together until cornstarch is dissolved, then add soy sauce and brown sugar and mix well until combined.
• In a large skillet, heat 2 tbsp of oil and add the ginger, garlic, sliced carrots, broccoli florets and sliced bell peppers into the skillet. Saute and set aside.
• Add beef strips in a single layer to the same skillet and cook for 5 minutes, turning constantly to easily brown.
• Add the sauce and bring to a boil. Cook for 2 minutes.
• Once the sauce has thickened, toss with sauteed vegetables and garnish with roasted sesame seeds.
• Serve hot with rice.
• Enjoy!

Steps:

• In a large bowl, combine cornstarch and 2 tablespoons soy sauce until smooth. Add beef; stir to coat. , In a large skillet or wok, stir-fry the green peppers and onions in oil for 3 minutes; add beef. Cook and stir for 3 minutes. Add mushrooms. Cook and stir for 3-5 minutes or until vegetables are tender and meat is no longer pink. Stir in remaining soy sauce.

Steps:

• In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer., Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.