September 28, 2021
This healthy Sweet Ginger Beef Stir Fry comes together quickly and features delicious beef in an easy homemade sweet ginger sauce with any of your favorite vegetables.
Stir Fries are always just such an easy fridge cleanout meal, and come together so quickly! Grab the hodpodge of vegetables from your fridge, a little protein and all your pantry staples for the sauce and you are in business.
I love a beef stir fry. Tender sirloin steak cooked in a quick homemade sauce with whatever fresh or frozen vegetables you care to throw its way, this healthy beef stir fry recipe is happy to be served with noodles, rice or cauli rice. Whatever sounds good with dinner tonight.
The sauce for this stir fry is an easy teriyaki style sauce. A little sweet, but also with all of those lovely flavors we love in a stir fry sauce. This sauce is made up of coconut aminos (a pantry staple), water, maple syrup, rice wine vinegar, garlic, ginger & a little arrow root powder for thickening.
The Ingredients
- Sirloin Steak. A sirloin steak cut of meat is stir fry’s best friend. It’s tender and will soak up the flavors you cook it in (like our beef stir fry sauce). However, you can also use flank steak or chuck steak. I like to use the presliced steak ath Trader Joes (I’m sure other stores have it too) but it’s sliced perfectly thing and it soaks up ALL the flavor of the sauce
- Vegetables. Anything you have around will work, but I wrote this recipe with shallots, snow peas, broccolli and a zuchinni.
- Sweet Ginger Sauce. Coconut Aminos, maple syrup, rice vinegar, garlic, ginger, and red pepper flakes come together to create a homemade teriyaki sauce that’s the perfect combination of salty, sweet, and savory.
What to Serve with Teriyaki Beef Stir Fry
- Noodles. Sweet Ginger beef with noodles would be scrumptious. You can toss the cooked rice noodles into the stir fry sauce at the end of the recipe.
- Rice. Serve your beef over a bed of white, brown, or cauliflower rice for a delicious meal.
Make-Ahead and Storage Tips
- To Make Ahead. Cut your beef up to 24 hours in advance, and store it in the refrigerator. I actually prefer to buy the thinly sliced steak from Trader Joes, it’s delicious and convenient. Stir your sauce ingredients together up to 1 day in advance, and chop your vegetables up to 1 day in advance. Store both separately in the refrigerator.
- To Store. Place leftover stir fry in an airtight storage container in the refrigerator for up to 3 days.
- To Reheat. Gently rewarm beef and vegetables in a skillet on the stove over medium-low heat. You can also reheat this dish in the microwave.
If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap a picture and post it on Instagram using the hashtag #eatingataltitude. And of course be sure to follow Eating At Altitude on Instagram. You can also find me on Facebook and Pinterest. xo!
Sweet Ginger Beef Stir Fry
Ingredients
- 1 Lb thinly sliced sirloin steak
- 1 tbs coconut aminos
- 2 tbsp avocado or olive oil
- 6 oz bag snow peas
- 1 C zuchinni, sliced into halves or quarters
- 1 C broccoli florets,
- Rice or noodles for serving
Sweet Ginger Sauce
- 1/3 C coconut aminos
- 1/4 C chicken or beef broth sub water
- 3 tbsp maple syrup
- 1 tbsp rice wine vinegar
- 1 tbsp minced garlic
- 2 tbsp minced ginger
- 1 tbsp arrowroot starch
Instructions
- Place the beef in a bowl and top with 1 tablespoon coconut aminos. Stir to coat then set aside to marinade while you prepare the rest of the ingredients.
- Prepare the sauce: In a medium mixing bowl or large measuring cup, stir together the coconut aminios, broth, maple syrup, rice vinegar, garlic, ginger, and arrowroot starch. Set aside.
- In a large, deep sauté pan or wok, heat 1 tablespoon oil over medium-high heat. Once the oil is hot but not smoking, add the beef. Cook until the beef is browned on all sides and fully cooked through, about 4 minutes. Remove the beef and any juices that have collected in the skillet to a plate and set aside.
- Heat the remaining oil. Add the vegetables & Cook for 4 -6 minutes, or until slightly softened and lightly browned.
- When the vegetables are ready, return the beef and juices to the pan. Pour in the sauce and toss to coat. Let simmer 3 to 4 minutes to thicken and warm the beef through. Serve over rice or noodles & enjoy!
