This stir-fry can be made with any protein.
While away racing Cascade Cycling Classics in Bend, Oreg. last week I had the opportunity to source dinner directly from my homestay’s garden. I was drawn to the abundance of fresh snap peas and scallions. The vibrant greens and crisp textures would be the perfect paring for this sirloin steak stir-fry. Don’t have a garden? Your local farmer’s market or grocery store will be ripe with snap peas and scallions this time of year. This stir-fry can be made with any protein but red meat provides a nice dose of iron, aiding the storage and transport of oxygen in the muscles, which can come in handy when you are racing at elevation.
16-20 ounces sirloin steak (try grass fed)
2 cups snap peas, stems and strings removed
2 cups broccoli florets
2 cups crimini mushrooms, sliced
1 cup scallions, sliced into 1 inch segments
4 tablespoons tamari or low-sodium soy sauce
3 tablespoons chili-garlic sauce
2 tablespoons agave
2 teaspoons toasted sesame oil
2 teaspoons minced garlic
½ teaspoons freshly cracked pepper
Serve over rice, soba noodles, rice noodles, or quinoa
1. Slice the sirloin, against the grain, into thin slices. Remove any fatty pieces.
2. In a small bowl whisk together the tamari (or soy sauce), chili-garlic sauce, agave, sesame oil, garlic and pepper.
3. Toss the steak with half of the sauce and let marinate while preparing the vegetables.
4. Heat a large skillet or wok over medium-high heat. Add the steak, and the sauce its marinating in, and toss consistently for about 3 minutes until the steak just starts to brown. Remove and let sit in a large serving bowl.
5. Add broccoli and the remaining amount of sauce to the pan or wok. Toss consistently for 2 minutes. Add the mushrooms and toss for another 2 minutes.
6. Turn off the heat, add the scallions and snap peas, along with the reserved beef and all the juices back to the pan. Stir until everything is well combined and return the entire stir-fry back to the serving bowl.
7. Serve over rice, soba noodles, rice noodles or quinoa.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.
Get the latest in triathlon training, gear, nutrition and news sent straight to your inbox. Sign up for Triathlete’s newsletter.