Steak Stir Fry

Okay, so I am not a big fan of steak!  Actually, let's be real, I'm not a fan of red meat.  This steak stir fry did it for me though and when in need of some red meat this is what I'll turn to.  So, this little story is what inspired to make this meal in the first place. 

Out of nowhere black and blue bruises started showing up on my legs.  Summer was in full swing and my legs were out for the world to see.  I was not feeling the black and blue look so I started researching certain foods that can help. 

B12 Deficiency

B12 is what my research led me to.  This little vitamin here is needed by the body to make new blood cells.  Without new blood cells it is possible you could develop easy bruising, according to the National Heart, Lung, and Blood Institute.  That got my ears up and listening.  B12 helps keep the body's nerve and blood cells healthy. 

There are a bunch of foods that carry B12 in them.  Meat is one of those foods.  A couple others that I found while researching are fish, poultry, eggs, milk, and other dairy products.  I usually eat all of those, but was lacking in the meat department.  So, figured it can't hurt to start eating some red meat here and there.  Not sure if it was just a coincidence or it was actually this healthy beef stir fry, but I did see a difference in my bruised legs.

How to make steak stir fry

To keep the veggies bright, sauté them separately from the meat, then return them to the pan.  Start off by patting the steak dry with paper towels.  Slice the meat crosswise as thinly as possible and place in a medium bowl.  Add the cornstarch, only one tablespoon of the coconut aminos, and only one tablespoon of the oil and toss with tongs to coat the meat.

Next, toss the asparagus and the ginger in another medium bowl.  In another small bowl stir in the vinegar and remaining one tablespoon of coconut aminos.  I use coconut aminos as a substitute for soy sauce because it has less sodium.  Then, heat 2 tablespoons of oil in  large skillet, preferably stainless steel (or a wok if you have one) over medium heat.  Cook asparagus, shaking skillet often to move the veggies around, just until tender, but still retains a hint of crunch, about 5 minutes.  Return asparagus to bowl.

Finally, heat the remaining 1 tablespoon of oil in a skillet over medium high.  Add the steak in a single layer and cook until undersides are browned, about 3 minutes.  Using a thin metal spatula, scrap bottom on skillet (or wok) and loosen the meat.  Add the asparagus and the sauce to the skillet (or wok)  tossing constantly until the meat is cooked through and sauce is thick and bubbly, about 2 minutes.  Let cool slightly; season to taste with kosher salt. Serve over cooked brown rice!

Ingredients to make this meal

There are a couple appliances that I believe you will need to make this dish taste the best that it can.  A thin metal spatula is used to scrape the bottom of the skillet or wok to loosen up the meat.  The one I used also has a perfect angel that leads drops of fat into the pan while you're cooking.  It also has a straight front for an easy reach and the bonus is it's easy to clean. 

You will also need tongs to help coat the steak with the cornstarch.  This set comes in three different sizes and they are pretty colors 🙂  I mentioned that you could use a skillet or a wok.  Personally, I like a good wok so I've linked the one that use.  This wok has a flat bottom, instead of round, which gives it a wide cooking surface ideal for stir frying on gas or electric ranges.  Lastly, I linked the coconut aminos that I use as a substitute for soy sauce.  Coconut Aminos is made from fermented coconut palm sap.  It's soy-, wheat-, and gluten-free and like I had stated much lower in sodium.