Recipe: Beef and Snap Peas Stir Fry

Recipe Credit: Melissa Joulwan, Well Fed Weeknights

Velveting Ingredients

• 2 Tbsp coconut aminos
• 1 Tbsp arrowroot powder
• 1 tsp unseasoned rice vinegar
• 3/4 tsp salt

Protein and Vegetables

• 1.5 lbs beef steak (sirloin, strip, flank, top round)
• 1 lb snap peas
• 2 large carrots, cut into ribbons with vegetable peeler

Sauce

• 3 Tbsp coconut aminos
• 1 scallion, dark green part only, minced

Aromatics

• 1 tsp extra-virgin olive oil
• 1 tsp grated fresh ginger
• 2 cloves garlic, peeled and crushed

Instructions

Velvet the Meat

1. This is key! Mix the velveting ingredients in a medium bowl with a fork. Thinly slice your protein--about 1/4 inch thick--and toss it in the bowl with the velveting liquid, then set aside. That's it!

Cut the Veggies

1. Cut all the vegetables into similar shapes and sizes for consistent cooking.

Make the Sauce

1. Combine the sauce ingredients in a pint-size mason jar and whisk with a fork.

Prep the Aromatics

1. Crush the garlic, peel and grate the ginger, and mix in a small bowl with the oil.

Heat the Pan

1. Place 1 tablespoon oil in a large, nonstick skillet (or wok) and warm it over medium-high heat, 2 minutes.

Cook the Protein

1. Add the velveted protein to the pan and cook, undisturbed, 1-2 minutes. Stir and cook another 1-2 minutes. Transfer to plate.

Cook the Veggies

1. Reheat the pan with another 1 tablespoon oil, 30 seconds. Stir-fry the veggies until just tender, 1-4 minutes, depending on the vegetables.

Cook the Aromatics

1. Push the veggies to the side of the pan, add the aromatics, and stri-fry them for about 15 seconds. Toss the veggies and aromatics together.

Recombine

1. Return the meat to the pan and toss with the veggies.

Final Stir-Fry

1. Add the sauce and toss to combine. Stir-fry until it looks so good you can't wait to eat it, 30-90 seconds.