Steak Stir Fry
Sauteed juicy sirloin steak with asparagus mixed with brown rice.
Servings 4 people
Ingredients
- 1 lb sirloin steak
- 1 tbsp cornstarch
- 2 tbsp coconut aminos
- 4 tbsp vegetable oil divided
- 1 bunch asparagus trimmed and cut in 1 inch pieces or your choice of veggie
- 1 tbsp ginger ground
- 1 tbsp hoison sauce
- 2 tbsp unseasoned rice vinegar
- kosher salt to taste
- cooked brown rice for serving
Instructions
- Pat steak dry with paper towels. Slice meat crosswise as thinly as possible and place in a medium bowl. Add cornstarch, 1 tbsp. coconut aminos, and 1 tbsp. oil and toss with tongs to coat meat.
- Toss asparagus and ginger in another medium bowl.
- Stir vinegar and remaining 1 tbsp. coconut aminos in a measuring glass or small bowl to combine.
- Heat 2 tbsp. oil in a large skillet or wok, preferably stainless steel, over medium heat. Cook asparagus, shaking skillet or wok often to move them around, just until asparagus is tender, but still remains a hint of crunch, about 5 minutes. Return veggie to bowl.
- Heat remaining 1 tbsp oil in skillet or wok over medium-high. Add steak, arranging slices in a single layer, and cook, undisturbed, until undersides are browned, about 3 minutes. Using a thin metal spatula, scrape bottom of skillet or wok and loosen meat. Add cooked asparagus (or choice of veggie) and other tbsp of soy sauce, hoison sauce, ginger, and salt and cook, tossing constantly, until meat is cooked through and sauce is thick and bubbling, about 2 minutes. Let cool slightly; season lightly with salt.
- Serve stir-fry over rice!