Beef Stir Fry

It’s no surprise when people say they’re busy during the summer months. Between weddings, showers, BBQs, most of us are nonstop.

Except, my weddings, showers, etc. are finished for the season…and I’m BUSIER THAN EVER.

What I thought was going to be a relaxing weekend at home ended up being one of, if not the, busiest few days thus far this year. Don’t hate it. Had so much fun. But it left me with zero time to work on my lil corner of the internet.

I’m exhausted. I’m fading fast. I need to share this with you before I run out the door…{because naps just aren’t in my vocabulary.}

This Beef Stir Fry is my favorite recipe that I’ve made for ESJ, thus far. It was delicious, fairly easy to make, and the leftovers were even better than the quick weeknight meal itself.

Which is awesome. Seriously. Who doesn’t love amazing leftovers for lunch.

So, while I’m writing this in a hurry, at least I’m sharing it! Right? Right.

The one thing about stir fry is that everything should be prepped beforehand, because once you start, you’ll be nonstop until you finish. That means; sauce mixed, veggies and fruit chopped, beef sliced and cauliflower rice made. {Hint: I like to make the cauli rice beforehand and leave it over low heat while the rest cooks.}

But once that’s done, the rest is a breeze.

Sub rice for the cauliflower rice. Add your favorite veggies. Switch the sauce up a bit or use bottled.

The best part of stir fry is that it’s easy to change to your liking.

.

..and with that, check out the recipe below while I run out the door to a baseball game.

Life’s busy and full of delish dishes. I wouldn’t have it any other way.

XO

{Are you on social media? Tag pictures of your favorite ESJ recipes using #EverydaySarahJane ! I’d love to see and share what you’re making!! XO}

Yields about 4 servings

Ingredients

1 Lb beef, cut in strips {tenderloin, rib-eye and any other tender cuts are best}

1 Red pepper, cut into bite sized pieces

1/4 Red onion, cut into bite sized pieces,

1 1/2 Cups sugar snap peas, ends cut

1 Cup fresh pineapple, cut into bite sized pieces

2 Cloves of garlic

4 Teaspoons ghee {or other fat/oil}, divided

Salt & pepper

Sesame seeds

2-3 Scallions, chopped

For the sauce:

1/2 Cup coconut aminos

1 Tablespoon honey

1/2 Tablespoon lemon juice

1/2 Teaspoon ground ginger

1/2 Teaspoon Sriracha seasoning

For the Cauliflower Rice:

1 Head of cauliflower

2 Teaspoons ghee

1/4 yellow onion, chopped

3 Cloves of garlic, minced

Salt & Pepper, to taste

Garlic powder {optional}

Directions

Combine ingredients for the sauce in a small bowl and set aside.

Cauliflower Rice complete directions —> here!

Tear any remaining green leaves off of cauliflower. Chop head into bite-sized pieces.

In a food processor or blend the cauliflower until desired size.

In a large pan, melt ghee over medium heat. Add onion. Cook until beginning to become translucent {3-5 minutes}. Add minced garlic. Cook, stirring frequently, until it begins to brown.

Add cauliflower. Cook 8-12 minutes until cauliflower begins to soften, stirring occasionally. Remove from heat when it is cooked to desired texture/softness.

Add salt and pepper to taste. Sprinkle with garlic powder if you want more flavor. Once complete, set aside over low heat to keep warm.

Meanwhile, heat a wok or skillet to medium-high heat. Melt ghee. Add beef to pan, searing all sides, and cooking to desired doneness {3-5 minutes for medium-well}.  Remove beef from pan, set aside, drain fat, leave drippings.

Heat remaining ghee. Once melted, add onion, garlic and season with salt and pepper. Cook until tender {about 2 minutes}. Add remaining vegetables, fruit and most of the sauce {leave some to use as additional drizzle for serving}, stirring constantly and cook for 3-5 minutes. Add beef for the last 1-2 minutes to reheat.

Scoop cauliflower rice on each plate, top with stir fry, drizzle remaining sauce over and sprinkle with sesame seeds and chopped scallions.