The most time consuming part of making a stir fry is the prep – chop chop chopping the veggies! I always start a stir fry by putting on the rice cooker. Typically, I would have used brown rice, but I was also cooking for the dog this evening and he can only tolerate white, so instead of preparing two different types of rice, I simply made enough white for all.

Since I’m not a huge eater of red meat, I typically go for a cut I know will be tasty and tender like filet mignon or london broil, or just go with a pre-cut packaged type like I did today. While cutting up the veggies for the dish I lightly marinate the steak in a solution of low sodium soy sauce, freshly chopped ginger and a bit of sugar. The fun thing about a stir fry is that you don’t always have to go out and buy all the ingredients, I often dig around the fridge and use up whatever veggies are lying around unused from other meals. Today, I found 1/2 red pepper, some broccoli and shitake mushrooms (which I did buy for this).

Heat the wok and add a spoonful of high-heat coconut oil. When smoking, add the meat (reserve the marinade) let sit for about 30 seconds and then toss frequently for about 3 minutes, or until brown on the outside. Scoop the steak out into a bowl, swish about 1/8 cup water around in the wok to release any flavor and pour into the bowl with the marinade. Place the wok back on the flame to burn up any liquid, when dry, add another spoon of coconut oil and a drizzle of sesame oil to get ready for the veggies.

Veggies always get added in a special order: the ones that need the longest to cook go first. For this meal we add broccoli, cook about halfway through then add pepper, and right near the end toss in the mushrooms. When the veggies are almost done, add in the reserved marinade and the steak. Stir fry everything together for a minute, allowing the liquid to bubble a bit and coat everything. If you want a bit more liquid in the dish add another 1/8 cup of water and swish around to get all the flavor off the pan. Serve with rice and a bit of roasted sesame seed sprinkled in.

Total time (not counting the rice) 15 minutes. Don’t forget to make extra for work lunch the next day 🙂