Looking for a way to eat some steak without feeling too guilty? Try out Attune Health nutritionist Natalie Fortune’s steak and veggie stir fry!
Importantly, this meal is rich in vegetables – by cutting out common side dishes associated with steak such as mashed potatoes, you are reducing some of the high saturated fat, high refined carbohydrates typically associated with eating a steak meal.
- 6-8 oz of Sirloin Steak, Thinly Sliced
- 1 Cup of Broccoli, cut into florets
- 1 Cup of Carrots, peeled and sliced into rounds
- 1 Medium Zucchini, sliced
- 1 Teaspoon Avocado Oil
- 2 Tablespoons of Unsweetened Rice Vinegar
- 2 Cloves of Garlic, minced
- 1-inch Piece of Fresh Ginger, minced
- OPTIONAL: 1 Teaspoon of Sesame Oil
- OPTIONAL: 1 Teaspoon of Chili Sauce
- Sesame Seeds for Garnish
- In a medium sized mixing bowl, put together the coconut aminos, garlic, ginger, sesame oil, and chili sauce. Add in the steak so it can marinate for around 20 minutes, or however long it takes you to get the rest of the meal prepared.
- Heat a large skillet over medium heat. When the pan is hot, add the avocado oil, and then the sliced carrots. You want to add the carrots first because they are going to take the longest to cook. When the carrots just begin to get soft (about 3 minutes in), add the broccoli.
- After an additional 2 minutes have elapsed, add in the sliced zucchini.
- After about 5 minutes of cooking the vegetables, add in the steak with all of the marinade. Mix it around so the steak and liquid will become fully cooked, this takes about 5 minutes.
- When the steak is cooked to your liking, sprinkle with sesame seeds and serve.