Y'all know my love of all things faux takeout right?! I mean anytime I'm craving a good white paper box of takeout I just pull out this recipe and chow down! Super easy and totally kid approved.
1 cup low-sodium organic beef broth
1 tsp. unflavored gelatin
2 Tbsp. coconut aminos
1 Tbsp. + 1 tsp. cornstarch (preferably GMO-free)
2 cloves garlic, finely chopped
1 tsp. grated fresh ginger (or ½ tsp. ground ginger)
1 Tbsp. sesame oil
1 lb. thinly sliced raw lean beef tips
2 cups broccoli florets
1 cup onion, sliced (approx. 1 medium)
1 cup red bell pepper, sliced (approx. 1⅓ medium)
Sprinkle broth with gelatin. Let sit for 5 minutes.
Combine broth mixture, soy sauce, cornstarch, garlic, and ginger; whisk to blend. Set aside.
Heat oil in large skillet over high heat until very hot.
Add beef; cook, stirring frequently, for 3 minutes, or until browned.
Add broccoli, onion, and bell pepper; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent.
Add broth mixture. Bring to a boil; gently boil, stirring frequently, for 2 to 3 minutes, or until thickened.
Good cuts of lean beef for stir-fry are eye of round, bottom round, or flank steak. Cutting across the grain will make the meat more tender.
Serve each portion with ½ cup cooked brown rice or if you're going lower carb you can use cauliflower rice, just use a little extra sauce!