Beef and Black Bean Stir Fry Recipe

Ingredients

• 1 lb (450 g) top round roast, sliced into thin strips
• ¼ cup + 1 tsp arrowroot flour
• 4 tbsp coconut oil
• 4 garlic cloves, minced
• 1 small yellow onion, diced
• 1 bunch scallions, chopped, white and green parts kept separate
• 3 medium carrots, sliced into half-moons
• 1 head broccoli, cut into florets
• 11 oz (300 g) baby corn, halved
• ½ cup cold water
• 2½ cups low-sodium beef stock

• 15 oz (425 g) can black beans, drained and rinsed
• ¼ cup coconut aminos (or liquid aminos or low-sodium soy sauce)

1. To make the black bean paste, blend black beans and coconut aminos in a food processor until a chunky paste forms. Transfer to an airtight container and refrigerate.
2. In a large bowl, toss the beef with ¼ cup arrowroot flour until the beef is well coated on all sides.
3. In a wok, melt 2 tbsp coconut oil over medium-high heat. Add the garlic, onion, and the white parts of scallions. Sauté for 2 to 3 minutes or until golden brown. Add the carrots, broccoli, and baby corn. Sauté for 2 to 3 minutes, then transfer the vegetables to a bowl and set aside.
4. Return the wok to the burner and melt remaining 2 tbsp coconut oil over medium heat. Add the beef and cook for 3 minutes, stirring to ensure that all sides cook evenly. Transfer the beef to the bowl with the vegetables.
5. To make the sauce, whisk the remaining 1 tsp arrowroot flour with cold water to make a slurry. Return the wok to the burner over medium-high heat, and add the slurry, beef stock, and ¼ cup black bean paste. Whisk until well combined and bring to a boil. Cook for 2 minutes before adding back in the beef and vegetables. Stir together until beef and vegetables are evenly coated with sauce, then remove from heat.
6. To assemble the meals, evenly divide the stir fry among 4 containers and garnish with the green parts of the scallion.