Stir fry is a great way to make a “one pot” meal with tons of veggies, meat, and other goodies. This recipe originated as a stir fry classic, but adds mushrooms and bell peppers, along with a sauce that has just a touch of heat and sweetness. Another benefit is that they take very little time to make – except perhaps a little time marinating, the cooking time is literally minutes.
Gather Up:
- 1-1/2 lbs flank steak, sliced thinly across the grain (it helps to put the uncut steak in the freezer for about 30 minutes before slicing)
- 1/4 cup coconut aminos
- 1/4 cup sake
- 1 tbsp honey
- zest of one orange
- 1/4 cup fresh orange juice (about 1/2 fresh orange)
- 1/2 tsp crushed red pepper flakes
- 2 cloves garlic, minced
- 1 large head broccoli, cut into florets
- 7 to 8 mushrooms, sliced
- 1 red bell pepper, sliced thinly
- 1 tbsp arrowroot powder
- 2 tbsp dark sesame oil, plus more if needed
In a medium mixing bowl, whisk together the coconut aminos, sake, honey, garlic, orange zest and juice, and red pepper flakes. Add the sliced flank steak and turn to coat well. Pack it down into the bottom of the bowl so that everything is covered, and refrigerate for one hour. You can work on cutting up the veggies while you wait.
After the meat has marinated for an hour, remove from the liquid but do not discard. Mix the arrowroot powder into two tablespoons of cold water, then whisk this into the leftover marinade. Set aside.
Heat a large wok over high heat with the sesame oil. Before it starts to smoke, add in the beef and stir constantly until it is almost cooked through – between 2 and 5 minutes depending on how large your wok is and how much heat your burner puts out. Work in batches if necessary to keep from overloading the pan.
Toss in the broccoli, red pepper, and mushrooms and continue to cook until the veggies are tender-crisp – about 3~4 minutes longer. Pour the reserved marinade sauce over the top (give it a whisk before adding it in case things settled a bit) and boil it down for about 2 minutes until it thickens up. Be sure to stir constantly the whole time.
Serve immediately, while it is still hot. You can serve this over riced cauliflower if you like, or simply dish it up by itself. Dig in!
Purely Primal 
I love stir fry, so quick and tasty. This one looks really great. They are generally very healthy too, as long as not too much oil is used.
I have a wok like yours, but when I use it it smokes the house up bad. What temp setting on your stove do you use to heat wok?
Thank you.
Sorry for the slow response. Our stove is a gas 5-burner, and I usually use the wok on one of the mid-sized burners turned up roughly 3/4 of the way. A key to reducing the smoke is to heat the pan before adding the oil, and add the oil just immediately before you put in the ingredients you are cooking. I’ve also got a downdraft hood immediately behind the stove that is on whenever I am stir-frying. And some day, I plan to get a heavier wok, because the thin ones do not hold their heat very well and make it difficult to quickly sear at high heat without “steaming” the food too much.
Is “Saki” actually Sake? Sake, the Japanese fermented soy alcoholic beverage?
Yes, except it’s rice ‘wine’ made of fermented rice starch, not soy.