Description

Inspired by too-sweet sauce and mystery peppers in a cardboard box, this stir-fry is pure redemption. Tender grass-fed beef, vibrant broccolini, sweet red peppers, and a sesame-garlic glaze so glossy it could star in a food commercial—this dish is fast, fresh, and weeknight magic. No sugar crashes, no questionable ingredients, just kitchen confidence on a plate. From fridge to fork in under 30 minutes.

Ingredients

Scale

2 lbs flank or flap steak, thinly sliced
2 bunches broccolini, chopped
2 red bell peppers, sliced
3 tbsp avocado oil (divided)
1 tbsp toasted sesame seeds

For the Sauce:

¾ cup coconut aminos
¾ cup hot water
3 tbsp toasted sesame oil (do not cook with!)
1 heaping tbsp minced garlic
4 tsp arrowroot starch
2 tsp sea salt (to taste)

Instructions

Make Sauce: Whisk all sauce ingredients in a bowl until smooth. (Optional: Make a slurry with arrowroot + 1 tbsp cold water first.)
Sear Beef: Heat 1 tbsp oil in a large skillet or wok over medium-high. Sear beef in batches, 90 sec undisturbed, then stir-fry 2–3 mins more. Transfer to a plate.
Cook Veggies: Add remaining 2 tbsp oil. Stir-fry broccolini and peppers for 4–5 mins until bright and tender-crisp.
Combine & Glaze: Return beef and juices to the pan. Whisk sauce again and pour over. Stir constantly 2–3 mins until thick and glossy.
Finish: Remove from heat, sprinkle sesame seeds, and toss one final time. Serve hot over rice, noodles, or all on its own!

Notes

Freeze steak for easier slicing
Don’t crowd the pan—batch cooking is your best friend
Want extra crunch? Add snap peas or water chestnuts

Prep Time: 15 mins
Cook Time: 10 mins

Nutrition

Calories: 430 kcal per serving
Fat: 24g
Carbohydrates: 15g
Protein: 35g