1. Combine sauce ingredients in a bowl. Set aside.
2.
Heat 2 teaspoons coconut oil (or canola oil) in a large skillet over
high heat. Add steak and cook until browned, about 2 minutes. Transfer
to a bowl.
3. In the same skillet, heat the remaining oil and add the onion, carrots and broccoli and cook for 5 minutes, stirring often.
4. Add beef back to the pan along with the sauce and cook for 3 minutes. Finish with cilantro.
5. Serve stir-fry over brown rice and garnish with chopped peanuts.
Mongolian Beef and Veggie Stir-Fry
Serves 4
All you need:
Sauce
4 tablespoons reduced sodium soy sauce
3 tablespoons hoisin sauce
2 teaspoons ground ginger
2 teaspoons brown sugar
2 teaspoons cornstarch
2 teaspoons rice vinegar
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon sesame oil
Pinch crushed red pepper flakes
4 teaspoons coconut oil (or canola oil), divided
1 pound strip steak, thinly sliced
1 red onion, thinly sliced
3 carrots, peeled and sliced
1 head broccoli, chopped
1/2 bunch fresh cilantro, chopped
Brown rice, for serving
Crushed peanuts, for garnish
All you do:
1. Combine sauce ingredients in a bowl. Set aside.
2. Heat 2 teaspoons coconut oil (or canola oil) in a large skillet over high heat. Add steak and cook until browned, about 2 minutes. Transfer to a bowl.
3. In the same skillet, heat the remaining oil and add the onion, carrots and broccoli and cook for 5 minutes, stirring often.
4. Add beef back to the pan along with the sauce and cook for 3 minutes. Finish with cilantro.
5. Serve stir-fry over brown rice and garnish with chopped peanuts.