This beef dish is like your favorite healthy version of Asian take-out, but quick to prepare, and even quicker to leave your plate!  It’s packed with flavor and an immune boost kick from fresh ginger, garlic, and apple cider vinegar. I love to find more ways to integrate this healthful vinegar into dishes.  Marinating the beef in your homemade sauce will enhance the flavor of your dish and broiling it before serving, will crisp it up!

I like to pair this beef with a side of stir-fried veggies, which can be a single choice vegetable or a mix of your favorites.  If you are preparing a vegetable side too, you may want to double the sauce recipe below to stir fry your veggies in.

A few suggestions for selecting vegetables to serve with your beef are: asparagus cut in 2-3″ pieces, bok choy, sliced or julienne carrots, diagonally chopped celery, sliced zucchini, green beans, snap peas, onions cut into thin wedges, or coarsely chopped cabbage or kale!   The possibilities are endless as far as vegetable selections go. I like to make a skillet-full of vegetables to go with my beef and it adds variety every time I serve it!

This is great served with rice or another cooked grain to soak up any leftover sauce!
Makes approx 4 servings.


  • 1 pound organic grass-fed beef strips
  • 1/4 cup soy sauce or tamari
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons sesame oil
  • 2 scallions, green tops, chopped
  • 2 garlic cloves, crushed
  • 2 inch piece fresh peeled ginger, finely chopped
  • salt and pepper to taste
  • 1-2 tablespoons sesame seeds to garnish (optional)
  • 1 tablespoon olive oil


  1. In a small dish, prepare your sauce.  Remember, if you want sauce for a vegetable side too, double the above recipe. Add soy sauce (or tamari), apple cider vinegar, sesame oil, chopped ginger, crushed garlic, and chopped scallions together in your dish. Mix well with a spoon until combined.
  2. In a medium sized bowl place your raw beef strips and pour sauce over the top. Pour only half the sauce if you have chosen to double the recipe for veggies.  Let the beef marinate for at least 20 minutes (On the counter is fine.) or longer, which may be up to a couple hours (in the fridge).
  3. When ready to sauté your meat, heat 1 tablespoon of olive oil in your skillet on medium to med-high heat.  Meanwhile, turn your oven to broil, to preheat. Line a sheet pan with parchment paper and set aside. Then, add marinated beef to your skillet and stir fry until cooked through. You can add salt and pepper to taste if you need.
  4. When meat is cooked, remove from pan and spread in a single layer on your parchment-lined baking sheet. Broil for about 5 minutes.  remove from oven and it is ready to serve!  Garnish with sesame seeds.
  5. If you are making sautéed vegetables too, you can use the same pan as you cooked your beef in. On medium heat, add a little water to cover the bottom of your skillet, which will help to get some of the beef drippings up easier. Then, add a little olive oil and your vegetables into the skillet.  Toss while sautéing, making sure not to overcook.  Stir fried veggies are best prepared al dentè. If you doubled your sauce, add this during the last couple minutes of sautéing (when they are still a little crispy) and reduce to a simmer, so sauce cooks up a bit. Stir to coat vegetables.  Serve with beef and/or cooked rice. Sprinkle with sesame seeds.
Nutrition label below is for beef dish without sides.