This stir fry is a delicious, high-protein, filling meal that’s high in iron – perfect if you, like me, are iron deficient and need help keeping your iron topped up. Feel free to use any veggies you have on hand.
For the Orange Ginger Sauce (you’ll have some leftover):
- 1/4 cup low sodium tamari
- 1/2 cup orange juice
- 1/4 cup rice vinegar
- 2 tsp corn starch
- 1 tbsp grated fresh ginger
For the rest:
- about 220g lean organic hormone-free beef, such as eye of round, top round, or top sirloin
- 1 clove fresh minced garlic
- 4 cups chopped raw broccoli florets
- 1/4 cup water
- 10 white button or cremini mushrooms, halved or quartered
- 1 cup mixed bell peppers, julienne cut
- 1 sliced scallion, white and light green parts, and sesame seeds to garnish
- Slice the meat into thin strips, about 1-2″ long.
- Combine all ingredients for the ginger sauce in a mason jar and shake it vigorously until combined. Pour half of it into a resealable bag or container, along with the meat, and marinade for 15-30 minutes.
- Meanwhile, chop all vegetables as directed above.
- Mist a large wok with coconut oil or olive oil spray. Sautee the garlic for 1 minute.
- Pour the beef strips into the pan with their marinade and stir-fry for 2-3 minutes, or until they start to become brown on the outside. (Don’t cook them all the way as they’ll be tough if you do.)
- Add the broccoli and water, and stir fry for another 2 minutes.
- Finally, add the mushrooms and bell pepper strips. Stir fry until tender crisp – another 2 minutes or so – then remove from the heat.
- Divide between two bowls and garnish with scallions and sesame seeds.
- Category: dinner, lunch
- Method: stir fry
- Cuisine: Asian