This Beef Stir Fry with Bone Broth can be eaten by itself, with noodles or with steaming rice. It’s delicious! You can even customize your veggies and your protein and instead of rice or noodles, two great healthy options are lettuce cups and cauliflower rice!
The sauce for this is a more savoury sauce but if you want it to be sweeter and have a more teriyaki flavour, just add a little pineapple juice and/or a little more brown sugar.
Before cooking the Beef Stir Fry with Bone Broth, we marinated the beef with soy sauce, bone broth, pepper and cornstarch. (Cornstarch: When added to marinades, cornstarch provides a light coating to meat that protects it slightly from the intense heat of the wok. This helps prevent overcooking and toughening of the outer layers of meat. source)
Ingredients
for the sauce/marinade:
Low sodium soy sauce
Beef boned broth
Ginger minced
Cornstarch
Ingredients
for the stir fry:
Beef sirloin steak sliced as thin as you want
Canola oil or olive oil
Bok Choy
Onion sliced
Carrots sliced
Broccoli florets
Snap peas or snow peas
Salt & Pepper to taste
Instructions:
Combine soy sauce, bone broth, garlic, and cornstarch in a small mixing bowl then place half of the mixture in a gallon-sized Ziploc bag, add sliced beef, seal (pressing as much air out as you can), and refrigerate for at least 2 hours.
Keep the other half of the mixture in a bowl and stir until smooth, cover and refrigerate until ready to use.
Over medium-high heat and add steak slices, discarding excess marinade. Then stir-fry until just browned, remove steak from skillet and set aside.
While the beef is cooking, we blanched the broccoli and carrots in boiling water for three minutes.
Add remaining oil to the same skillet and stir-fry onion, mushroom, bok choy and snow peas. Then add the beef, broccoli and carrots to the veggies and continue to stir fry for a minute.
Get the remaining marinade mixture, if you want the dish to have a bit more sauce to coat the noodles, just add more bone broth. Then cook until the sauce thickens.
Mix in noodles or top on rice, whichever way you want to eat it.
This recipe was sourced from bonedbroth.com
