Beef and Vegetable Stir Fry with Brown Rice


  •  ¼ lb. flank steak, cut into ¾ inch strips
  •  ¼ cup cooked rice
  •  ¼ cup red bell pepper, sliced
  • ¼ cup green onions, chopped
  • ½ cup baby portabella mushrooms, chopped
  •  1 Tbsp. coconut aminos or soy sauce
  • 1 Tbsp. rice vinegar
  • 1 garlic clove, minced
  •  1 tsp. potato starch (or tapioca or corn)
  • ½ tsp. ground ginger
  • Coconut oil


1.) Combine half of the coconut aminos/soy sauce, rice vinegar, salt,

and pepper in a medium bowl. Whisk and add the beef. Let sit for 10

minutes. Remove the beef from the marinade and disregard the


2.) Combine the rest of the coconut aminos/soy sauce and vinegar

3.) Heat the coconut oil in a large skillet over medium high heat. Add

the ginger and garlic and stir-fry for 30 seconds. Add the bell pepper,

onions, and mushrooms. Stir-fry for 2 minutes. Add the beef and potato

starch, fry for another 5 minutes until the sauce thickens.

4.) Remove from heat and serve over brown rice.

For Rice

  •  1 cup water
  • 1/2 cup uncooked rice
  • Pinch of salt
  •  1 Tbsp. butter (optional)


1.) Combine all ingredients in small saucepan. Bring to boil for 1-

minute. Lower heat, cover, and cook for 35-40 minutes.

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