A simple stir-fry that's perfect for a busy weeknight.
Ingredients
4 green onions
3 garlic cloves
1 inch ginger root
12 ounces thinly sliced steak or other protein of choice
2 T. avocado oil (or other neutral oil)
2 t. sesame seed oil
1 orange
1 head of broccoli
¼ cup coconut aminos
1 T. fish sauce
1 T. rice vinegar (omit for Paleo-friendly)
1 t. honey
pinch of crushed red pepper
1 T. sesame seeds
sriracha sauce (optional)
Instructions
Dice the green onions. Smash the garlic cloves with the palm of your hand on the side of a knife, remove papery skins, and mince. Peel the ginger root with a vegetable peeler and grate it with a fine grater. Dice the steak or other protein into one-inch pieces.
Heat a wok or large fry pan over medium heat.
Add the avocado and sesame seed oils to the pan.
When the oil slides easily around the pan, add the green onions and garlic and saute for 1-2 minutes, stirring frequently.
Add the ginger and steak to the pan and cook until the meat is just barely browned, about 2 more minutes.
Meanwhile, grate the orange directly over the wok. Then slice it in half and squeeze the juice into the pan.
Add the coconut aminos, fish sauce, rice vinegar, honey, and crushed red pepper.
Stir to combine the ingredients. Allow the sauce to bubble a bit.
Meanwhile, cut the head of broccoli into individual florets.
Add the broccoli to the pan and cover to let the broccoli steam, about 5 minutes, or until crisp-tender.
Serve over rice and top individual servings with sriracha, if desired.
Recipe by sprinting spoon at https://www.sprintingspoon.com/orange-ginger-beef-broccoli/