Plate of Beef and Broccoli Stir Fry with Carrots and Bell Pepper

  • 16 ounces grass fed steak (or extra firm tofu) cut into thin strips
  • 3 tbsp. Mirin
  • 2-3 tbsp. shoyu
  • 1 tbsp. maple syrup
  • 1/3-1/2 cup water
  • 1 inch ginger, peeled and minced
  • 2 cloves garlic, peeled and minced
  • Corn meal (fine) or corn flour
  • 1 tbsp. peanut oil or coconut oil for frying
  • 1 onion, peeled and sliced into thin crescents
  • 1 bunch broccoli, florets and stem
  • 1-2 carrots, cut into thick matchsticks
  • 1 green or red pepper, seeded and cut into thin strips

Cut steak (or tofu) into thin strips and place into a mixing bowl.  Combine mirin, shoyu, maple syrup, water, ginger and garlic and marinate 35-40 minutes. Remove steak from the marinade and coat with corn meal or other flower. Reserve the marinade.  Add 1-2 tbsp. oil into a frying pan. On medium/high heat cook steak strips one minute on each side. Remove from the pan and set aside.  If using tofu cook in oil until lightly browned on each side. Add remaining oil and sauté onion and broccoli stems. Add broccoli florets, carrots, and marinade. Cover and cook 3-4 minutes. Return cooked beef (or tofu) back into the pan plus the strips of pepper. Cook on high heat for 2-3 minutes. Toss a few times.