This article explores a variety of healthy beef strip recipes, perfect for quick weeknight meals or meal prepping. We'll focus on recipes that are easy to make, packed with flavor, and can be easily adapted to suit different dietary needs, including gluten-free and paleo options.
Healthy Beef and Broccoli Stir-Fry
This recipe is a family favorite, often enjoyed multiple times a month. It's quick, delicious, and can be ready in just 15 minutes. For those who enjoy beef and broccoli, consider exploring other recipes like Healthy Homemade Chili or Corned Beef and Cabbage.
Ingredients:
- Flank steak (or top sirloin/loin tip steak)
- Broccoli florets or broccolini
- Garlic
- Shallot
- Green onions
- Soy sauce (low-sodium), gluten-free tamari, or coconut aminos
- Coconut sugar or honey
- Ginger
- Red pepper flakes
- Arrowroot starch or cornstarch
- Oil (vegetable, avocado, or sesame)
- Sesame seeds (for garnish)
Instructions:
- Prepare the Beef: Slice the flank steak thinly against the grain. For easier slicing, freeze the steak for about 20 minutes to allow it to start to firm up. In a medium bowl, combine the sliced steak with arrowroot starch (or cornstarch) and a pinch of pepper, ensuring the beef is well coated.
- Sauté Beef: Heat oil in a skillet over medium-high heat. Add the beef and cook until well-browned, about 6-8 minutes. Once browned, remove from the pan and set aside.
- Sauté Aromatics and Broccoli: In the same pan, add garlic, shallot, and green onions to the beef drippings. Cook for one minute, stirring frequently. Add broccoli florets (or broccolini), add 2 tablespoons water, and cover for 5 minutes, allowing the broccoli to steam and become crisp-tender.
- Prepare the Sauce: In a medium bowl, combine soy sauce (or tamari/coconut aminos), coconut sugar (or honey), ginger, and red pepper flakes. In a small mixing bowl, combine water and arrowroot starch (or cornstarch) and mix until no longer lumpy. Add the arrowroot starch mixture to the soy sauce mixture and stir to combine.
- Combine and Thicken: Remove the cover from the pan and add the sauce. Cook until the sauce starts to thicken, about 3-5 minutes. Add the cooked beef back to the pan and stir to coat everything evenly.
- Serve: Serve the beef and broccoli over steamed brown rice, cauliflower rice, stir-fried veggies, rice, or quinoa. Garnish with sesame seeds and sliced green onions.
Tips and Variations:
- Beef Selection: Flank steak is recommended for its flavor and nutrients, but top sirloin or loin tip steak also work well. Ensure the beef is sliced thinly for tenderness.
- Grain-Free Option: Serve over cauliflower rice for a low-carb, grain-free alternative.
- Low-Sodium: Use low-sodium soy sauce or tamari to control the salt level. If using regular soy sauce, dilute it with a little water.
- Vegetable Variations: Experiment with other vegetables like snow peas, snap peas, bell peppers, carrots, or mushrooms.
- Broccoli Options: If you don't have broccoli, broccolini can be used as a substitute.
Mongolian Beef Stir Fry
This Mongolian Beef Stir Fry is another quick and flavorful option, ready in just 15 minutes. It features melt-in-your-mouth beef strips with crisp vegetables in a sweet and savory sauce.
Ingredients:
- Flank steak (or sirloin/filet)
- Carrot
- Green onions
- Red bell pepper
- Garlic
- Ginger
- Oil (vegetable or avocado)
- Soy sauce (low-sodium)
- Honey
- Water
- Cornstarch
- Sriracha (or any hot sauce)
- Sesame seeds (for garnish)
Instructions:
- Prep Ingredients: Chop the vegetables into thin strips and slice the steak into even, thin slices against the grain. Peel and grate the garlic and ginger.
- Coat the Beef: Place the sliced beef and cornstarch into a large Ziploc bag. Shake well until fully coated with cornstarch.
- Sauté Vegetables: Heat a skillet or wok over medium-high heat. Add oil, carrots, green onions, and peppers, and sauté for 2-3 minutes until crispy yet tender. Remove the veggies from the skillet and set aside.
- Cook Beef: Add the remaining oil to the skillet and heat until hot. Add beef to the hot oil and sauté until it is seared on all sides but barely cooked in the center, about 2 minutes.
- Prepare Sauce: Combine soy sauce, honey, water, garlic, ginger, and Sriracha in a bowl. Whisk well and set aside.
- Combine and Simmer: Once the beef is done, add the sautéed veggies back to the skillet. Pour the prepared sauce and mix well until all the ingredients are well combined. Cook for about 3 minutes until sauce thickens.
- Serve: Serve with rice or noodles, garnished with sesame seeds.
Tips and Variations:
- Beef Selection: Flank steak and sirloin are good choices for this stir-fry. Avoid tougher cuts like stewing meat.
- Vegetable Prep: Cut the vegetables into thin, even strips for uniform cooking.
- Spice Level: Adjust the amount of Sriracha to control the spiciness.
- Serving Suggestions: Jasmine rice adds a lovely aromatic balance, but noodles also work well.
Clean Eating Beef and Broccoli Stir-Fry
This recipe focuses on using clean ingredients and avoiding added sugars, making it a healthy and flavorful option.
Ingredients:
- Lean grass-fed steak (sirloin or NY strip)
- Broccoli florets
- Bell peppers
- Garlic
- Ginger
- Chinese Five Spice
- Crushed red pepper
- Broth (low-sodium)
- Tapioca starch (or cornstarch)
- Oil (avocado, canola, grapeseed, or refined peanut)
- Salt and white pepper
Instructions:
- Prepare the Beef: Cut the beef into bite-sized strips, discarding any large chunks of fat. Sprinkle with salt and white pepper and turn to coat.
- Sear the Beef: Heat 1 tablespoon oil in a wok or large skillet over high heat. Add the beef in a single layer (in batches, if necessary) and sear until browned on one side, 90 seconds to 2 minutes. Turn over with a spatula and sear on the other side, 1 to 2 minutes. Transfer the beef and any juices to a plate.
- Sauté Vegetables: Add the remaining 1 tablespoon oil to the wok or skillet and swirl to coat the cooking surface. Add peppers, broccoli, garlic, and ginger and cook, stirring constantly until the garlic starts to brown, about 1 ½ minutes. Add the Chinese Five Spice and crushed red pepper and toss to coat.
- Combine and Thicken: Stir in the broth and cover. Re-stir the tapioca slurry (tapioca starch mixed with water) and add to the stir-fry while stirring. Continue cooking and stirring until the broccoli is just tender and the sauce is thickened.
- Finish and Serve: Stir in the beef and juices and cook until heated through, 2 to 5 minutes. Serve over a bed of cauliflower rice, zucchini noodles, or another vegetable noodle.
Tips and Variations:
- Beef Selection: Sirloin or NY strip steak work well, as they are easy to cut into uniform pieces.
- Sugar-Free Sauce: The Chinese Five Spice adds a sweet taste without any added sugar.
- Grain-Free: Serve over cauliflower rice or vegetable noodles to keep it grain-free.
- Oil Selection: Use avocado oil for a healthier option with a high smoking point.
- Tapioca Starch Substitute: If you don't have tapioca starch, use cornstarch instead.
Steak Stir Fry with Bell Peppers and Snow Peas
This flavorful steak stir fry is made with sliced beef, bell peppers, and snow peas, offering a simple yet satisfying meal.
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Ingredients:
- Top sirloin steak (or tenderloin)
- Onions
- Bell peppers
- Snow peas
- Garlic
- Ginger
- Soy sauce (reduced-sodium)
- Honey
- Cornstarch
- Avocado oil
- Sesame oil
- Sesame seeds (for garnish)
Instructions:
- Prepare the Sauce: In a small bowl, mix together the soy sauce, honey, and cornstarch. Set aside.
- Cook the Beef: In a large, deep skillet or a wok, heat 1 tablespoon of avocado oil over medium-high heat. Add the beef and stir-fry for 2 minutes, just until no longer raw. Using a slotted spoon, remove the meat to a plate.
- Sauté Vegetables: To the same skillet, add the remaining oil, then add the onions and bell peppers and stir-fry until just tender, about 4 minutes. Add the garlic, ginger, and snow peas. Cook, stirring, for 1 minute.
- Combine and Thicken: Mix the sauce again and add it to the skillet, then add the beef. Cook, stirring, until everything is well coated and the sauce slightly thickens, about 1 more minute.
- Serve: Transfer the stir-fry to a serving platter. Drizzle it with sesame oil and sprinkle it with sesame seeds. Serve immediately.
Tips and Variations:
- Beef Selection: Top sirloin is a good choice, but tenderloin can be used for a more tender option.
- Vegetable Prep: Prepare all vegetables in advance, as the cooking process is quick.
- Tenderizing Beef: While not necessary for top sirloin, marinating the beef in a mixture of avocado oil and rice vinegar can further tenderize it.
- Sauce: Use a simple sauce made of soy sauce, rice vinegar, and honey for a classic Chinese-style flavor.
General Tips for Healthy Beef Strip Recipes
- Slice Beef Against the Grain: This makes the beef more tender and less chewy.
- Use Lean Cuts: Opt for leaner cuts of beef like flank steak, top sirloin, or loin tip steak.
- Don't Overcook: Overcooking beef can make it tough. Cook it quickly over high heat to sear the outside while keeping the inside tender.
- Prepare Ingredients in Advance: Stir-fries cook quickly, so having all ingredients prepped and ready to go is essential.
- Use High Heat: A hot wok or skillet is necessary for proper stir-frying.
- Control Sodium: Use low-sodium soy sauce or tamari to manage the salt content.
- Add Plenty of Vegetables: Load up on colorful vegetables for added nutrients and fiber.
- Store Leftovers Properly: Store leftover stir-fry in an airtight container in the refrigerator for up to 3-4 days.
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