Prep time: 15 minutes Cook time: 20-25 minutes Serves 4
¼ pound grass-fed skirt steak, sliced
1 red bell pepper cut into strips
1 yellow bell pepper cut into strips
1 bunch of broccolini or a small head of broccoli cut into bite-sized pieces
1 celery stalk cut into chunks
1 carrot cut into large slices
2 heads of baby bok choy, cut
1 small white onion
4 cloves garlic, minced
2 teaspoons ginger, minced
1 tablespoon coconut oil
tamari or coconut aminos to taste
sesame oil to taste
sliced green onions, optional for topping
chopped basil, optional for topping
chopped cilantro, optional for topping
In a wok or a large pan with sides, heat the coconut oil. Add garlic, ginger, and white onion. Let simmer for 1 minute and add beef. Cook until desired wellness, about 3-5 minutes. Remove from pan.
Add a little more coconut oil if needed and toss in all the vegetables; combine thoroughly. Cover pan with a lid to steam for 5-10 minutes, depending upon how crisp you want your vegetables.
While the veggies are steaming, combine all the teriyaki sauce ingredients in a small saucepan and simmer until reduced by half and is thick and syrupy. Once the vegetables are steamed, add in the meat mixture to complete the stir-fry.
Scoop a large spoonful of rice into a bowl. Add a generous helping of stir-fry and add a spoonful of teriyaki sauce. Top with sliced green onions, basil, cilantro, and/or sesame oil to taste.
Courtesy of CB&J blog.