This easy recipe contains lots of fresh assorted vegetables filled with vitamin A and vitamin C. It also is a very good source of protein which is great for boosting your energy.
1 lb. organic and grass-fed beef (top-round cut), thinly sliced
2 tbsp sesame oil, divided
2 cups fresh pre-cut vegetables (from Trader Joe’s or another brand)
½ cup white mushrooms, sliced
1 tbsp minced ginger (about 2-inch piece)
2 garlic cloves minced
1/4 tsp crushed red pepper (optional)
Stir Fry Sauce
1/4 cup low sodium soy sauce (or Tamari, if gluten free)
1/4 cup vegetable broth
1/2 tbsp corn starch (or arrowroot)
1/2 tbsp honey (or agave if vegan)
1/2 tsp sesame oil
1/2 tsp rice vinegar
In a medium size bowl, whisk together corn starch and vegetable broth. Add soy sauce, honey, sesame oil and rice vinegar. Whisk to combine. Set aside.
Add one tablespoon sesame seed oil to wok or large skillet over high heat.
Add ginger and garlic and cook for 2-3 minutes until fragrant
Add beef and cook 3-5 minutes, or until cooked through. Remove from wok or skillet and set aside
Add remaining tablespoon of oil. Add vegetable mix, and mushrooms and cook for 4-5 minutes, stirring frequently.
Add beef back into wok and stir to combine
Whisk stir fry sauce and pour over beef and vegetable mixture and stir gently to combine. Continue to cook until desired tenderness.
Serve immediately with brown rice or rice noodles
Calories: 343kcal | Carbohydrates: 29g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 570mg | Potassium: 709mg | Fiber: 2g | Sugar: 19g | Vitamin A: 3095IU | Vitamin C: 89.1mg | Calcium: 35mg | Iron: 1.4mg