Beef and Broccoli Stir-Fry

A few weeks ago I bought a new cookbook, called Deliciously Organic and I love it.  I have made a few recipes out of this book and they all were delicious, (as the title states) healthy, and organic.  I have bought organic products for many years.  Long before the cool kids did; my friends made fun of me for paying more for our food.  “Let them laugh” I used to think to myself.  I have always believed that what we put into our bodies should be free of harmful chemicals and pesticides.  I strongly believe that we are what we eat and I choose to eat organically.  I remember when my now 7 year old was a baby, I would drive an hour buy him organic milk.  Times have changed, and organic products are so much easier to obtain. I am grateful that I can now buy my organic milk at my Costco just a few miles away.  While, I still do not buy everything organic, I live by the 80/20 rule.

This beef and broccoli stri-fry takes minutes to cook, but like all stir-frys, you need to have everything ready ahead of time.  Have everything prepped and chopped before you even turn on the stove.  In fact, I knew that I had a busy afternoon ahead of me on the day that we were having this for dinner, so I did all of my prep in the morning and dinner was on the table in less than 20 minutes.

Steak Marinade:

1 1/2 pounds sirloin thinly sliced (I use grass-fed beef)
1 Tablespoon soy sauce
1 Tablespoon sherry

Ginger and Garlic Mixture:

2 cloves minced garlic
1 Tablespoon minced ginger
1 teaspoon coconut oil (see note at the bottom of this post)

Garlic Sauce:

3 Tablespoons sherry
3 Tablespoons chicken stock
3 Tablespoons soy sauce
1/2 teaspoon sesame oil
2 cloves minced garlic
1 teaspoon arrowroot
1 teaspoon honey

3 Tablespoons coconut oil
1 1/2 pounds broccoli cut into small chunks
3 carrots thinly sliced
1 large red pepper sliced thinly

rice

Toss together the sliced sirloin,soy sauce, and sherry.  Set aside.

Stir together the garlic, ginger, and coconut oil in a small bowl and set aside.

Whisk together the sherry, chicken broth, soy sauce, sesame oil, garlic, arrowroot, and honey in a bowl.  Set aside.

Have everything ready to go before you start cooking the stir-fry.  Put 2 Tablespoons of water in a small bowl next to the stove and a lid for your skillet.

Heat the skillet over medium-high heat for 2 minutes.  Add 2 Tablespoons of the coconut oil.  Place the sirloin in a single layer in the pan.  Brown for one minute.  Flip the beef and cook on the other side.  I had too much beef in my pan and I did not get the browning that I would have liked, you may want to do this in two batches.  Take the beef out of the skillet and set aside.

Your pan should now be empty.  Add the other Tablespoon of coconut oil to the pan.  Add the broccoli and carrots.  Stir for 1 minute.  Add the water and cover the skillet with the lid for about 30 seconds.

Take the lid off and add the peppers and cook until the water has evaporated completely.

Make a well in the middle of the pan.  Add the garlic and ginger mixture.  Stir for about 45 seconds.

Add the reserved sirloin and the garlic sauce to the pan.  Toss until the sauce begins to thicken.

Serve over brown or jasmine rice.

This is the kind of coconut oil that I use.  Make sure that when you buy coconut oil that it is unrefined and centrifuged.  One of the best things about this book was introducing me to coconut oil.  It can be used over fairly high heat making it good (and healthy) to cook with.  When you open the jar, it has the sweet aroma of coconut, but I cannot taste it when I have cooked with it.

Thank you Carrie for writing such a great book.  It already has splatters all over it!  The sign of a great cookbook.