Flank Steak & Veggie Stir Fry
Recipe by Jaclyn Irwin
This quick and easy stir fry is perfect for a quick weeknight meal. Packed with lots of veggies and protein from the steak, it’s also well balanced and so flavourful. If using mirin, be sure to use a high quality one.When making a stir fry, the most important thing is to prep all of the ingredients ahead of time, I recommend doing this while the steak is quickly marinating.
In a medium sized bowl, combine the steak slices with 1 tsp of the tamari, ½ tbsp coconut sugar, ½ tbsp mirin and 1 tsp of the avocado oil. Gently toss to marinate the steak while you prep the ingredients.
In a small bowl, make the sauce by whisking together the remaining tamari, coconut sugar, mirin, avocado oil, water, oyster sauce and arrowroot flour. Set this aside.
Heat a wok (or large skillet) over medium-high heat. Add a splash of avocado oil and once hot, add half of the beef in an even layer. Cook undisturbed for one minute (do not flip, you want to get a nice char). Then flip, and continue cooking for another one minute, until barely cooked through. Transfer to a plate and continue with the remaining beef and then set that aside.
Add a splash more avocado oil, and add the broccoli, onion, pepper and mushrooms. Cook, stirring frequently until somewhat charred and the broccoli is bright green, about one to two minutes.
Return the beef to the skillet and add the garlic and ginger as well as the sauce. Cook until the sauce has thickened and coats everything very well, about one to two minutes, tossing everything together.
Remove from the heat and divide onto plates. Enjoy!
Substitutions: No mirin: use rice vinegar or Chinese cooking wine (you may need to add a bit more sugar to balance the flavors). No oyster sauce: it won’t be the exact same, but you can use hoisin.
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