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Full GAPS beef stir fry with thin steak, red bell pepper, broccoli, mushrooms, zucchini, and green onions

Full GAPS Beef Stir Fry with Homemade Teriyaki Sauce

Thin-sliced skirt steak or sirloin and vegetables seared in batches, then finished off heat with a measured half cup of homemade GAPS teriyaki sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian-inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds skirt steak or another steak such as top sirloin; slice 1/4 inch thick or thinner across the grain
  • 2 tablespoons natural non-hydrogenated coconut oil, homemade ghee, or rendered animal fat
  • 1 red bell pepper sliced; omit for the nightshade-free variation
  • extra sliced vegetables of your choice bok choy or another cabbage, broccoli, mushrooms, zucchini, yellow onion, or asparagus
  • 1 bunch green onions chopped; keep whites and greens separate
  • 1 teaspoon sea salt divided
  • 1/2 cup Homemade GAPS Teriyaki Sauce freshly blended or cultured overnight; plus more finished sauce to taste

Equipment

  • Le Creuset Signature 10.25-inch skillet Artichaut
  • Wooden cutting board
  • Sharp stainless chef's knife
  • Three mixing bowls
  • Slotted spoon
  • Stainless or wooden tongs
  • 1/2-cup measure and measuring spoons

Method
 

  1. Slice the steak. If skirt steak is rolled, unroll it and cut the long piece into two sections. Lay each section flat and slice across the grain into strips about 1/4 inch thick or thinner. Set the beef aside.
  2. Set the empty Le Creuset Artichaut skillet over high heat. When it is hot, add the scaled coconut oil, homemade ghee, or rendered animal fat.
  3. Add half the vegetables, including the red bell pepper and scaled green-onion whites, with one-quarter of the 1x salt measure. Cook over high heat for 8 to 10 minutes, turning as needed, until wilted and browned in spots but still bright and distinct. Reduce to medium-high if they start to scorch.
    Red pepper, broccoli, mushrooms, zucchini, and green onion whites seared in a Le Creuset Artichaut skillet
  4. Lift the first vegetable batch out with a slotted spoon. Add the remaining vegetables with another quarter of the 1x salt measure and cook them the same way, then lift them out.
  5. Add the sliced steak and the remaining half of the 1x salt measure. Cook over high heat, tossing so it cooks evenly, for 5 to 8 minutes, until most visible pink is gone and the strips have browned edges but remain flexible.
    Thin skirt steak strips browned in a Le Creuset Artichaut skillet before vegetables and sauce return
  6. Return both vegetable batches to the skillet and toss just long enough to distribute them. Move the skillet completely off the burner and wait until the hard sizzling stops.
  7. Pour in the scaled finished teriyaki sauce and toss until the beef and vegetables have a light, even coating. Add more finished sauce to taste. Top with the reserved green-onion greens and serve.

Notes

Full GAPS: Use after the selected vegetables, raw honey, cider vinegar, coconut aminos, sesame, aromatics, green onions, and chosen cooking fat are introduced and tolerated.
Separate component: Make the complete Homemade GAPS Teriyaki Sauce first. This card uses 1/2 cup finished sauce and does not duplicate its formula.
Salt division: At 1x use 1/4 teaspoon in each vegetable batch and 1/2 teaspoon on the beef. At 2x use 1/2 teaspoon in each vegetable batch and 1 teaspoon on the beef.
Keep the sauce off heat: Add it only after the skillet leaves the burner and hard sizzling stops because it contains cold-pressed sesame oil.
Nightshade-free: Omit the red bell pepper and use more of the other listed vegetables.
Storage: Refrigerate cooled leftovers in a covered glass container. Reheat the beef and vegetables gently, remove from heat, and add a little reserved cold sauce if needed.

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