Garlic Scape & Crispy Beef Stir Fry

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Garlic Scape & Crispy Beef Stir Fry

If you are looking for a way to use garlic scapes, look no further than this stir fry. Garlic scapes are the star of the show and cooked with crispy beef, bell peppers, onions and scallions in a flavour packed dish. It takes less than 30 minutes to make and leftovers will last for up to 4 days in the fridge. Serve this stir fry on its own or over rice (or cauliflower rice)

Prep Time12

Cook Time18

Total Time30

Course: Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Whole30

Servings:

Calories: 457kcal

Author: Every Last Bite

Ingredients

3 cups garlic scapes (approx 12 garlic scapes)
1 pound sirloin, flank or skirt steak cut against the grain into very thin strips
1/2 tsp salt
1/2 tsp pepper
3 tbsp arrowroot starch or corn starch
2 tbsp avocado oil or coconut oil
1 large yellow onion thinly sliced
1 yellow or orange bell pepper thinly sliced
1 bunch scallions cut into 1 inch pieces
2 tbsp chopped ginger
3 tbsp coconut aminos (or tamari/soy sauce)
1 tbsp apple cider vinegar
1 tbsp honey (or 1 medjool date for whole30)*
1 tsp black pepper
1 tsp sesame seeds

Instructions

Start by preparing the garlic scapes. Remove any of the tough ends and then cut them into 2 inch pieces. I leave the buds on but you can remove them if you prefer not to eat them.
In a bowl season the thinly sliced beef with salt and pepper and toss to ensure the pieces are well coated before adding in the arrow root powder and stirring to ensure they are coated.
Add the oil to a wok or large skillet on high heat. Add in half of the beef and cook for approximately 2 minutes per side until golden brown in colour and crisp. Once the beef is cooked set it aside in a bowl and repeat with the second batch of beef.
Once all of the beef is cooked and set aside, add the garlic scapes to the pan and cook for approximately 4 minutes until charred.
While the veggies are cooking make the sauce. In a bowl stir together the coconut aminos, apple cider vinegar, honey and black pepper.
Add in the onion, bell pepper and ginger and along with the sauce and cook for 3 minutes until the veggies are tender. Add in the chopped scallions and beef and cook for another 2 minutes until the beef is warmed through.
The stir fry can be served on it's own or with cauliflower rice. Garnish with sesame seeds before serving.

Notes

if you are doing a Whole30 and using medjool dates in place of honey, blend the coconut aminos, apple cider vinegar and date in a blender until smooth before adding it to the veggies.

Nutrition