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Four-to-six-serving beef broccoli and carrot stir-fry in naturally reduced sauce
Ebonie Garnica

Full GAPS Beef and Broccoli Stir-Fry

Thin sirloin, broccoli, and carrots cook in one skillet with separate marinade and sauce measures of coconut aminos and dry white wine. Fresh ginger, garlic, homemade chicken Meat Stock, honey, and coconut oil complete the sauce. The meat sears first, the vegetables steam briefly, and everything is tossed together until coated.
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Prep Time 5 minutes
Cook Time 20 minutes
Marinate 20 minutes
Total Time 45 minutes
Servings: 4 to 6 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Steak marinade
  • 1 1/2 pounds sirloin, sliced thin against the grain
  • 1 tablespoon coconut aminos from a bottle whose complete current ingredients fit GAPS
  • 1 tablespoon dry white wine
Ginger and garlic mixture
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon coconut oil
Sauce
  • 3 tablespoons prepared homemade chicken Meat Stock
  • 3 tablespoons coconut aminos from the same verified bottle
  • 3 tablespoons dry white wine
  • 1/2 teaspoon coconut oil, melted
  • 2 garlic cloves, minced
  • 1 teaspoon raw honey
Vegetables and skillet
  • 3 tablespoons coconut oil, divided
  • 1 head broccoli, cut into bite-size pieces
  • 4 carrots, sliced diagonally into thin coins
  • 2 tablespoons water
  • 1 tablespoon properly prepared sesame seeds, optional after seeds are tolerated

Equipment

  • Three mixing bowls
  • Small water bowl
  • Large 12-inch skillet with lid
  • Tongs
  • Clean bowl for cooked sirloin

Method
 

Prepare the three mixtures
  1. Toss the sliced sirloin with 1 tablespoon coconut aminos and 1 tablespoon dry white wine. Leave it at room temperature for 20 minutes.
  2. In a second bowl, combine 2 minced garlic cloves, 1 tablespoon minced ginger, and 1 teaspoon coconut oil.
  3. In a third bowl, whisk the chicken Meat Stock, 3 tablespoons coconut aminos and 3 tablespoons dry white wine, 1/2 teaspoon melted coconut oil, the remaining 2 minced garlic cloves, and raw honey.
  4. Measure 2 tablespoons water into a small bowl and place it near the stove with a lid for the skillet.
Cook the stir-fry
  1. Heat a large 12-inch skillet over medium heat for 2 minutes.
  2. Add 2 tablespoons coconut oil and swirl to coat the pan.
  3. Lay the sirloin in a single layer. It should sizzle when it reaches the pan.
  4. Leave the beef undisturbed for 1 to 2 minutes, until the first side is brown. Turn with tongs and brown the second side for 1 to 2 minutes.
  5. Transfer the sirloin to a clean bowl.
  6. Add the remaining 1 tablespoon coconut oil to the empty skillet and heat until it just shimmers.
  7. Add the broccoli and carrots. Stir continuously for about 1 minute.
  8. Pour in the 2 tablespoons water and cover the skillet immediately for about 30 seconds.
  9. Remove the lid and continue stirring until the water has evaporated.
  10. Push the vegetables aside to form a well in the center. Add the ginger-and-garlic mixture and stir it in the center for about 45 seconds.
  11. Fold the aromatic mixture into the vegetables.
  12. Return the sirloin and its accumulated juices to the skillet. Add the sauce.
  13. Toss over the heat until the measured stock, wine, and aminos sauce reduces enough to begin thickening and coats the beef and vegetables.
  14. Sprinkle with the optional properly prepared sesame seeds and serve immediately.

Notes

Keep the one-tablespoon marinade measures separate from the three-tablespoon sauce measures. The forty-five-minute total includes twenty minutes marinating. Coconut oil is measured separately for aromatics, sauce and skillet. The sauce thickens by reduction without arrowroot. Optional sesame seeds must be properly soaked and sprouted or fermented, then dried. Check the complete current coconut-aminos ingredient list before use.

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