Skinny Stir-Fry

Time :25

Yield :6 servings

Recipe Background

Everyone loves a good stir-fry! They're tasty, they're speedy, and they're fun! With Skinny Stir-Fry on your side, they can also be healthy for you! Using lower sodium ingredients and less oil, Skinny Stir-Fry allows the garden-fresh broccoli and carrots and the savory flank to shine in their most tasty form without all the guilt. Find some nutty, good-for-you brown rice, because this stir-fry is ready to start impressing you right away!

Ingredients

For the stir-fry:

1-1 1/2 pounds beef flank steak cut into thin strips
2 tablespoons coconut aminos
salt to taste
1 tablespoon arrowroot flour
1/2 head broccoli chopped into small florets
1/4 cup cooking oil divided
1 carrot sliced
1 clove garlic minced

For the sauce:

1/4 cup coconut aminos
1/4 cup water or beef stock
1 tablespoon rice vinegar
1 heaping tablespoon arrowroot flour
2 teaspoons sesame oil

Directions

Place the steak in a plastic resealable bag with 2 tablespoons of the coconut aminos, the salt, and 1 tablespoon of the arrowroot flour, sealing and marinating for at least 20 minutes and up to overnight.
While the steak marinates, in a wok or nonstick skillet, lightly sauté the broccoli in 1-2 tablespoons of the oil until bright green, about 3-4 minutes.
In a small bowl, mix the remaining coconut aminos, the water, the rice vinegar, the remaining arrowroot flour, and the sesame oil together.
In a large skillet over medium-high heat, warm the remaining oil.
Sauté the marinated beef in the warm oil and the garlic for 3-4 minutes.
Add the carrots to the meat mixture and cook, while stirring occasionally, until the beef is close to being cooked through, about 2-3 minutes.
Stir the cooked broccoli into the stir-fry mixture.
Stir the sauce into the stir-fry mixture.
Lower the stove-top temperature to low heat and gently stir the mixture until the sauce is sticky and the beef and broccoli are thoroughly coated.
Serve.