Steak stir-fry with spring vegetables
2 tablespoons sesame seeds
10 ounces top sirloin steak strips
1 red onion
¼ pound carrots
¼ pound broccoli florets
Peeled fresh garlic
Paleo stir-fry seasoning (coconut aminos – coconut vinegar)
2 ounces sugar snap peas
1 tablespoon sambal oelek (optional)
Toast the sesame seeds
In a dry large frying pan or wok over medium heat, toast the sesame seeds, stirring frequently, until lightly browned, 2 to 3 minutes. Transfer to a plate to cool.
Sear the steak
Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In the same pan used for the sesame seeds, warm 2 tablespoons oil over medium-high heat until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Do not clean the pan.
Prep the remaining stir-fry ingredients
Peel and thinly slice the red onion.
Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Scrub or peel the carrots and trim off the tops; thinly slice the carrots on the diagonal.
Trim the ends from the broccoli; cut any large florets in half.
Grate or peel and finely chop the ginger.
Strip the mint leaves from the stems; coarsely chop the leaves.
Cook the vegetables; finish the stir-fry
In the same pan used for the steak, if dry, add 2 to 3 teaspoons oil and warm over medium-high heat until hot but not smoking. Add the onion, carrots, and broccoli, season with salt, and cook, stirring occasionally, until crisp-tender, 2 to 4 minutes.
Stir in the garlic and ginger and cook until fragrant, about 1 minute. Add the stir-fry seasoning and ¼ cup water, cover, and cook until the vegetables are just tender, 2 to 3 minutes. Add the snap peas, steak, and any accumulated juices and cook, uncovered, stirring occasionally, until the snap peas are crisp-tender and the steak is cooked through, 2 to 3 minutes for medium. Remove from the heat. Stir in the mint, sesame seeds, and as much sambal oelek as you like. Season to taste with salt.