A colorful mix of vegetables with thinly sliced, marinated flat iron steak–here’s a meal that’s healthy, full of great flavor and so satisfying.
Stir fry is cooked fast over high heat, so make sure you have everything prepped and ready before you turn on the stove. Rice, cauliflower rice or noodles round out the meal.
- 2 packages ButcherBox flat iron steaks about 12 ounces each
- 6 tbsp low-sodium tamari or soy sauce
- 2 tsp unseasoned rice vinegar
- 1 tbsp shaoxing wine or mirin
- 1/2 tsp honey
- 2 tsp arrowroot mixed with 2 tsp water
- 2 tbsp avocado oil
- 4 ounces sliced shiitake mushrooms about 1 1/2 cups
- Fine sea salt and freshly ground black pepper
- 1 small head broccoli stem thinly sliced, florets cut into bite-size pieces (about 3 cups)
- 1 red bell pepper seeded, thinly sliced
- 3 scallions white and light green parts thinly sliced on a diagonal
- 6 cloves garlic minced (about 2 tbsp)
- 2 tbsp minced fresh ginger
- 1 tbsp toasted sesame oil
- 2 tbsp chopped roasted, salted cashews optional
- Rice, cauliflower rice, or noodles, for serving optional
- Pat the steaks dry thoroughly. Wrap tightly in plastic wrap and freeze just until firm enough to slice, 20 to 30 minutes. In a large bowl, whisk together the tamari, rice vinegar, shaoxing, honey and arrowroot mixture until well combined.
- Slice the steak as thinly as possible against the grain. Add to the bowl with the tamari mixture and stir to coat. Let stand at room temperature for 30 to 60 minutes.
- Place a large skillet or wok over medium-high heat until hot. Add a tablespoon of avocado oil and the mushrooms. Season lightly with salt and pepper and cook, stirring, until the mushrooms release their water and begin to turn golden, 5 to 7 minutes. Add the broccoli, season lightly with salt and pepper and cook, stirring, until just tender and bright green, 2 to 3 minutes. Add the bell pepper, scallions, garlic and ginger; cook, stirring, until fragrant, 1 to 2 minutes.
- Add the remaining tablespoon of avocado oil; swirl to coat the bottom of the skillet. Add the steak and marinade and cook, stirring constantly, until the meat is just cooked through and the sauce thickens, 2 to 3 minutes. Remove from the heat and drizzle with the sesame oil.
- Divide the stir fry among 4 shallow bowls, sprinkle with cashews and serve with rice or noodles, if desired.
Beth Lipton is a Brooklyn-based recipe developer and writer specializing in food and wellness. Her work has appeared in Clean Eating, Paleo magazine, FoodNetwork.com, Well+Good, Outside, Sleep.com and more. Beth's latest cookbook, Carnivore-ish, featuring 125 animal protein-forward recipes, is available now.