Whole30 Sichuan Beef Stir Fry | The Defined Dish

beef

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is leaner, and tofu is a vegetarian option.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free and coconut aminos is lower in sodium.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil has healthier fats while canola is often cheaper.

Sichuan peppercorns

💰Cheaper: black pepper

Black pepper is more widely available but lacks the unique flavor.

Slice the steak into about 1/4 inch thick slices. Then, take each slice and cut them in half lengthwise, into thin strips.

Place the sliced steak and season with the tapioca starch, garlic powder, kosher salt, pepper and toss to coat evenly.

Heat a large skillet or wok over high heat with 2 tablespoons avocado oil and 1 teaspoon toasted sesame oil.

When the oil is shimmering, fry the beef, in small batches being careful not to overcrowd the skillet so that they crisp up nicely, until the beef is golden brown on both sides, about 1-2 minutes per side.

Transfer cooked beef to a plate and set aside and continue until all of the beef is browned.

Reduce the heat to medium-high and add the remaining teaspoon of the avocado oil along with the crushed pepper, ginger, carrots, celery, and onions and saute, stirring, until the veggies are tender, about 4 minutes.

Add the coconut aminos, rice vinegar, and fish sauce and stir to combine and bring to a simmer.

Add back in the seared beef (and any of its juices) and cook, stirring occasionally, until the sauce has thickened, about 2-3 more minutes.

Sprinkle with sichuan peppercorn. Serve alone, over steamed rice, or over prepared Cauliflower Rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens