Ginger Beef Stir-Fry


Chinese food. It’s the meal you eat too much of because you can’t stop going back for just a little more even though you’re full. Or it’s the meal that, if you’re like me, imagine all of the ingredients and salt in it, and you’ll easily be able to put down that extra spring roll and opt out of seconds. Either way luckily for you I’m handing you a fortune cookie and in it says, “You’re next meal will be so worth going back for seconds”. Granted that means making the recipe below, of course. So skip the take-out and greasy left-overs and opt for a healthier, super nutritious and super easy version of a Friday night take-out dinner. I promise you’ll want seconds and, like your fortune says, go right ahead and help yourself!

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Ginger Beef Stir Fry

Author: The Happy Hungry Yogi


Serves: 4

Cook time: about 30 minutes



  • 2 tbsp avocado oil
  • 1 lb flank steak
  • 1 c sweet onion, thinly sliced (about one small)
  • 2 c red bell pepper, thinly sliced (about one large)
  • 3 c broccoli florets

Ginger Sauce

  • 1/3 c coconut aminos
  • 1/4 c water
  • 3 tbsp rice wine vinegar
  • 2 tsp raw honey
  • 2 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt


  1. Preheat your skillet over medium-high heat with one tablespoon of oil. When warm, place the steak onto the pan, cover and cook flipping halfway through. (Cook time will vary depending on how rare you prefer your steak. Tip: remove from pan just before your desired doneness.) Place steak on a plate and let rest while you cook the vegetables.
  2. Turn the heat down to medium-low and add the additional tablespoon of oil to the pan along with the veggies. Cover and cook until slightly tender, about 8 minutes.
  3. While the veggies are cooking whisk the sauce ingredients together in a small bowl.
  4. After the steak has rested for at least 5 minutes slice with the grain into thin pieces.
  5. Once the veggies are cooked, add the sauce and sliced steak. Cover one last time and once the sauce is beginning to simmer shut off the heat.
  6. Serve the stir fry warm over brown rice or cauliflower rice.


Storing: Leftovers will last for up to 3 days in an airtight container in the fridge.


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