You are gonna LOVE this “better than take-out” Beef Stir Fry. Crisp textures from the veggies and tender chunks of meat give this dish a variety of texture and flavor. The spicy garlic sauce is kissed with a bit of sweetness and adds gusto to the recipe. All of this will explode when it hits your taste buds.
Prep Time:15 minutes (prep ahead)
Cook Time:25 minutes
Total Time:40 minutes
1 1/2 pounds Flank Steak
3 tablespoons Avocado Oil
Kosher Salt and Freshly Ground Black Pepper to taste
16 ounces Baby Bell Mushrooms
1 1/2 large Red Bell Pepper, thick slices
1 1/2 large Sweet Onion, thick slices
8-ounce package Snow Peas
8 cups Brown Rice, cooked (substitute cauliflower rice for Keto)
For the Sauce:
4 tablespoons Soy Sauce
4 teaspoons Chili Garlic (I used Huy Fong)
1 teaspoon Sesame Oil
4 tablespoons Raw Honey (substitute Xylosweet for Keto)
1 teaspoon Fresh Ginger, grated
4 tablespoons Dry White Wine
1 Tablespoon Cornstarch (substitute 1 tsp of xantham gum for Keto)
Slice the flank steak against the grain in 1/4-inch wide strips. Cut each of the strips into 1 or 2-inch length pieces.
Trim the mushroom stems if they are dry, woody or fibrous and cut the mushrooms in half.
Slice both the red bell pepper and the sweet onion into large slices.
Combine all the ingredients of the stir fry sauce into a large measuring bowl and whisk until the cornstarch has all dissolved.
Heat a 12-inch heavy skillet (I use a cast iron skillet) over high heat until nice and hot. Add one tablespoon of avocado oil and let heat for 30 seconds. Add the flank steak in a single layer in the bottom of the skillet. Salt and pepper to taste.
Turn the heat down to medium-high. Sear for 1 1/2 – 2 minutes until nice and brown on one side. Turn the pieces over and cook for another 1 minute. Stir and continue cooking for 1 more minute. The meat should be about 80% done.
Remove the meat from the skillet onto a plate. Cover with foil to keep warm.
Turn the heat to high again and heat until nice and hot. Add 1 tablespoon Avocado oil and swirl in the pan. Heat for 30 seconds.
Turn the heat down to medium-high and add the mushrooms and salt and pepper to taste. Sauté for 5-8 minutes, stirring frequently until browned and all their moisture has been evaporated.
Pour in 1 more tablespoon of Avocado oil and add the red bell pepper slices and the sweet onion slices along with more salt and pepper to taste.
Sauté for 5-8 minutes until the onions and red peppers are tender but still somewhat crispy. Add the snow peas and stir until all is combined.
Add the flank steak meat back into the skillets.
Turn the heat to high and pour in the stir fry sauce and bring to a low boil and continue boiling and stirring until the sauce thickens about 3 minutes.
Serve immediately with brown rice.
Strips of chicken or pork would be wonderful with this recipe as well. Another great option would be to throw in shrimp.
Flank Steak has a lot of tough fibers running through it. Slicing it thin and cutting against the grain gives a more tender result. This way the fibers are shorter and easier to chew.
When slicing the meat, it helps tremendously if you place it in the freezer for about 10-15 minutes. Being partially frozen makes it easier to get the slices thin and you won’t end up tearing the meat apart. Also, make sure your knife is really sharp.
Begin with really high heat and get the skillet nice and hot before adding your oil. Swirl the oil and give it a good 30 seconds before you put the meat or vegetables in.
Be careful to not pile your meat on top of each other otherwise, it will steam the meat instead of searing it. Situate the pieces in a single layer.
One thing you want to do is avoid overcooking any type of meat especially flank steak. The result in cooking it too long is tough rubbery pieces of meat.
It’s important to cook hard, firmer vegetables first, then add the more delicate ones at the end.
I like to put mushrooms in the skillet first. I want them to sweat off their moisture before adding other vegetables.
Because this is such a quick dish to prepare, it’s best to have all the ingredients prepped beforehand. All the cutting and chopping can be done a day in advance and stored in separate ziplock bags in the refrigerator.
Combine the sauce by adding all the ingredients into a mason jar with a lid and shake until all the cornstarch is dissolved.
The brown rice takes about 40-50 minutes to cook, therefore, you’ll want to put it on in advance so that it is ready when the stir fry comes off the stove.
A Keto Variation: Substitute the honey for 4 tablespoons of Xylosweet or Monk Fruit Sweetener. Thicken it with one teaspoon of xantham gum instead of the cornstarch. And serve it with cauliflower rice. Total of 8 net carbs per serving.