Stress-Fighting Beef Stir-Fry

  • Yield: 4 servings


1pound organic grass-fed steak (or extra-firm tofu)
1/3cup mirin rice wine
2tablespoons shoyu or tamari sauce (wheat-free)
1teaspoon maple syrup
-- cornmeal
2tablespoons sesame or coconut oil, divided
1-- brown or red onion, peeled and sliced into thin crescents
1-inch-- ginger, peeled and minced
2cloves garlic, minced
1/3cup purified water
1bunch broccoli, cut into florets and stems
1/2cup purple cabbage, cut into thick strips


  1. Cut steak (or tofu) into thin strips and place in a mixing bowl.
  2. Combine mirin, shoyu (or tamari), and maple syrup and marinate 35 to 40 minutes.
  3. Remove steak from the marinade (reserving leftover marinade) and coat with cornmeal.
  4. Heat 1 tablespoon (15 ml) oil in a frying pan over medium-high heat. Add steak and cook 2 to 3 minutes, or until desired doneness. Remove from the pan and set aside. (If using tofu, cook until lightly browned on each side.)
  5. Add remaining 1 tablespoon (15 ml) oil to the pan and sauté onion, ginger, and garlic for 1 to 2 minutes.
  6. Add the purified water, the broccoli stems and florets, and cabbage and cook 3 to 4 minutes.
  7. Return cooked beef (or tofu) to the pan with the leftover marinade, and cook on medium-high heat for 2 to 3 minutes, or until boiling.

Nutritional Info *per serving

  • Calories 227.5
  • Fat 13.04 g
  • Cholesterol 0 mg
  • Sodium 789.42 mg
  • Potassium 278.29 mg
  • Carbohydrate 19.2 g
  • Fiber 1.82 g
  • Sugars 9.32 g
  • Protein 10.71 g