STIR-FRY WAGYU BEEF + VEGGIES

I’ve been craving sir-fry and Chinese food for weeks! One day I decided to throw all caution to the wind and try to make stir fried beef and veggies, This turned out really flavorful and tasty. Here’s what you’ll need

INGREDIENTS

• Sugar Snap Peas

• 1 or 2 Bell Peppers

• 1 Can of Water Chestnuts

• 1lb of Wagyu Skirt Steak or Regular Skirt Steak

• Rice (try my sushi rice recipe)

FOR THE MARINADE:

• Gluten-Free Soy Sauce

• 1 tbsp Honey

• 1 tbps Miso

• 1 tsp Sesame Oil

• 1 tbsp Frontier Chinese 5 Spice Powder

• Kosher Salt to taste

• 2 tbsp Rice Vinegar

HOW TO MAKE IT:

Slice the skirt steak into strips and marinate for at least 1hr, if you can do this overnight it will be even more flavorful.

Sear the steak in avocado oil on medium/high heat until the steak is browned and pink on the inside. We like it medium/rare.

Remove the steak and add in the veggies; snap peas, bell peppers and water chestnuts. Add a small amount of water to help deglaze the pan and coat the veggies in the sauce. Once they are tender crisp toss the beef back in and serve over rice.

Try to reserve a little marinade to use as sauce over the dish. Enjoy!