Balanced Beef and Vegetable Stir-Fry

In a small bowl, whisk together the tamari, sesame oil, honey, minced garlic, and minced ginger to create the sauce.

Heat half of the avocado oil in a large skillet or wok over high heat. Add the sliced beef in a single layer and sear undisturbed for 2 minutes until browned, then stir-fry for another minute until just cooked through. Remove the beef from the skillet and set aside on a plate.

Add the remaining avocado oil to the same skillet. Toss in the broccoli florets, sliced red bell pepper, snap peas, and julienned carrots.

Stir-fry the vegetables for 4 to 5 minutes until tender-crisp. Splash 2 tablespoons of water into the pan and cover briefly to steam the vegetables slightly if needed.

Return the cooked beef and any resting juices back into the skillet with the vegetables.

Pour the sauce mixture over the beef and vegetables. Give everything a thorough toss to coat evenly.

Pour in the arrowroot slurry, stirring constantly for 1 minute until the sauce thickens into a light glaze and coats the ingredients.

Remove from heat and serve hot immediately, spooning the balanced beef and vegetable stir-fry over modest portions of warm brown rice.