Anti-Inflammatory Szechuan Pepper Beef Stir-Fry with Bok Choy & Brown Rice

About this meal

A muscle-building, Szechuan-style stir-fried beef dish adapted to reduce inflammation. This vibrant stir-fry highlights lean beef with colorful peppers, bok choy, shiitake mushrooms, and anti-inflammatory aromatics like fresh ginger, garlic, and turmeric. The sauce uses tamari for less gluten, avocado oil for heart-healthy fats, and a touch of honey. Steamed brown rice is served on the side for lasting energy.

Ingredients

• Beef sirloin (lean, grass-fed, sliced thin) — 200g
• Szechuan peppercorns (crushed) — 1 tsp
• Red bell pepper (sliced) — 1/2 cup
• Yellow bell pepper (sliced) — 1/2 cup
• Fresh shiitake mushrooms (sliced) — 1/2 cup
• Baby bok choy (quartered) — 1 cup
• Garlic (minced) — 2 cloves
• Ginger (fresh, minced) — 1 tbsp
• Turmeric root (fresh, grated) — 1 tsp
• Tamari (low-sodium, gluten-free) — 2 tbsp
• Rice vinegar (unseasoned) — 1 tbsp
• Honey (raw) — 1 tsp
• Red chili flakes — 1/2 tsp
• Avocado oil (cold-pressed) — 1 tbsp
• Brown rice (uncooked) — 1/2 cup
• Scallions (sliced) — 2 tbsp
• Fresh cilantro (chopped, optional) — 1 tbsp
• Black pepper (fresh ground) — 1/4 tsp
• Lime (for serving) — 1/2, cut into wedges

Steps

1. Rinse brown rice thoroughly and cook per package instructions. Set aside and keep warm.
2. In a small bowl, mix tamari, rice vinegar, honey, and a splash of water. Stir in half the grated turmeric and set sauce aside.
3. Heat avocado oil in a large nonstick skillet or wok over medium-high heat.
4. Add Szechuan peppercorns, ginger, garlic, and rest of the turmeric. Sauté until fragrant, about 30 seconds.
5. Increase heat to high. Add sliced beef in a single layer and cook, stirring often, for 2-3 minutes until just browned.
6. Add bell peppers, mushrooms, and bok choy. Stir-fry until crisp-tender, 3-4 minutes.
7. Pour in prepared sauce and toss to coat. Add chili flakes, black pepper, and continue stir-frying for 1 minute until beef is cooked through and vegetables are coated.
8. Remove from heat. Garnish with scallions and cilantro. Serve with brown rice and lime wedges on the side.