Beef Stir Fry with Winter Vegetables
This simple beef stirfry recipe is infinitely customizable, free of refined sugar, and tastes great too!
Ingredients
Prune Pureé
- 16 ounces California prunes
- 1/2 cup very hot water
Teriyaki Sauce
- ⅓ cup Tamari or soy sauce
- 1 cup freshly squeezed orange juice
- 2 cloves garlic finely grated
- 1 tablespoon freshly grated ginger
- 3 tablespoons prune pureé
Beef Stir Fry with Winter Vegetables
- 1 batch Teriyaki Sauce
- 1 pound sirloin steak cut into thin, bite-sized pieces
- 1/2 teaspoon ground black pepper
- 1 tablespoon avocado or almond oil or other high smoke point oil
- 3 cups chopped mixed winter vegetables broccoli, cauliflower, carrots, onions, bell peppers are all good choices.
- 1 tablespoon sesame seeds optinal to serve
Instructions
Make the prune pureé
- Combine the prunes and water in a blender. Pulse to combine, then blend until smooth, pourable consistency forms, scraping the sides if necessary.
- Store the purée in an airtight container in the fridge for up to 4 weeks.
Make the Teriyaki Sauce
- Combine all of the ingredients in a saucepan over medium heat and bring to a simmer. Simmer the sauce for 10 minutes until reduced and slightly thickened.
Make the Beef Stir Fry with Winter Vegetables
- Place the beef in a bowl and top with 1 tablespoon of the prepared Teriyaki sauce and sprinkle with black pepper. Stir to coat, then set aside to marinate while you prepare the rest of the ingredients.
- In a large, deep sauté pan or wok, heat 1/2 tablespoon oil over medium-high heat. Once the oil is hot but not smoking, add the beef.
- Cook until the beef is browned on all sides and fully cooked through, about 4 minutes. Remove the beef and any juices that have collected in the skillet to a plate and set aside.
- Heat the remaining 1/2 tablespoon oil. Add the vegetables. Cook for 4 minutes, or until slightly softened and lightly browned. If the pan starts to dry out before the vegetables have softened, add 1-2 tablespoons of water.
- Add 1/2 cup of the Teriyaki sauce to the pan. Stir to coat adding more sauce if desired. Add the beef and any juices that have collected on the plate back to the pan. Stir and warm for about a minute just to reheat the beef.
- Serve immediately with sesame seeds if desired and extra Teriyaki sauce on the side for drizzling.
Notes
Make-ahead tips
The prune purée can be stored in an airtight container in the fridge for up to 4 weeks. The Teriyaki sauce can be made up to 3 days in advance and stored in an airtight container in the fridge. Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!