Lots of men in the house this week means cooking big portions. This dish fed 3 men, myself, and left enough for 2 servings for lunches.
Garlic ginger beef stir fry inspired by @hormonehealingrd
1/4 C coconut aminos
1 T fish sauce
4 T ginger, grated
2 T avocado oil
1.5 lbs petite sirloin
6 cloves garlic, thin sliced
1/4 C chicken bone broth
1 large yellow onion, diced
12 oz snap peas
16 oz mushrooms, sliced
6 stalks celery, chopped
1 T arrowroot powder + 3 T water
Sea salt and pepper, to taste
6 servings cauliflower rice, prepared per package instructions
1 T ghee
1/2 C scallions
3 T sesame seeds
Garlic chili sauce, to taste
Slice the meat as thin as possible and toss with salt and pepper. Add oil to a large pan on medium/high heat. Wait until hot but not smoking and add meat. Cook for 60 seconds, meat should be seared but not cooked through. Remove meat and set aside.
Reduce heat to medium and don’t clean pan but add oil if dry. Add garlic and half of the ginger and sauté 30 secs. Add onion and salt and pepper and cook 4 mins, stirring occasionally. Add broth and scrape any brown bits from bottom of pan. Reduce heat to medium/low, add celery, peas, and mushrooms, cover and cook 10 mins.
While the veggies cook, make the sauce by combining aminos, fish sauce, and remaining ginger in a glass jar and shake to combine.
Add sauce to pan. Combine arrowroot powder and water in a small jar, shake to combine, and add immediately to pan, stirring to combine. Add meat back to pan. Stir and simmer until sauce thickens slightly and meat is cooked to your liking.
Warm prepared cauliflower, ghee, salt and pepper in a pot.
Serve the cauliflower as a side dish and top with scallions, sesame seeds, and garlic chili sauce.
📝 Consider subbing the snap peas for broccoli or green beans.