Beef and Broccoli Stir Fry

Modifying Chinese cuisine has been quite a project with my new food lifestyle since most dishes are made with soy sauce and cornstarch....very difficult when you cannot eat soy or corn.  I have tried a bunch of different recipes, so enjoy my alternative interpretation on classic Chinese dishes.

Beef and Broccoli Stir Fry

8 oz top sirloin, cut into 1/4" thick strips

3 Tbsp soy sauce (I use coconut aminos)

1 Tbsp sherry

1 Tbsp brown sugar (I use agave syrup)

1 Tbsp sesame oil

3 garlic cloves, minced

1 - 2" piece of fresh ginger, peeled and minced

2 C broccoli florets

1 Tbsp peanut oil

2 C Chinese pea pods, trimmed

6 green onions, cut into 1" pieces

1/2 red bell pepper, sliced

1 tsp cornstarch (I use arrowroot powder)

Combine beef, soy sauce (coconut aminos), sherry, brown sugar (agave syrup), sesame oil, garlic, and ginger in a bowl.  Allow to marinate 15 minutes - overnight.

Cook broccoli until almost crisp tender by steaming.  Rinse in cold water to cool.

Heat peanut oil in wok.  Using a slotted spoon, transfer beef to wok reserving the marinade.  Stir fry until no longer pink.  Add broccoli, bell pepper, and pea pods.  Continue to stir fry until veggies are crisp tender.  Stir cornstarch (arrowroot powder) into reserved marinade and pour over veggies and beef.  Stir until liquid boils and thickens.  Turn heat off.  Add green onions.  Serve over rice.