Post by Loupy on Aug 13, 2014 16:19:16 GMT -7
Beef & Wombok Stirfry
From: Deb @ www.anaussiewithcrohns.com/
Wombok is simply the name for Chinese cabbage, so you’re getting a nice mix of meat and vegetable in one easy to make meal. She’s using rump roast for the beef, but this could be changed to whatever beef you have on hand and that you enjoy. The cabbage is joined by red pepper and carrots, so you’ll have a nice bright mix of vegetables, and plenty of vitamins and minerals to go around. You’ll be getting fiber from the cabbage, beta Carotene from the carrots, and Vitamin A from the peppers. That’s what makes Paleo eating so healthy, all of the vegetables and healthy fats you take in.
Prep time: 15 mins
Cook time: 10 mins
Serves 5 adults.
Ingredients:
1 kg rump steak (about 2.2 pounds of beef)
5 carrots
1 large red capsicum (red pepper)
1 wombok (Chinese cabbage)
½-1 cup Coriander (stems & leaves)depending on taste
1/2 cup chicken stock (home made for SCD)
Sesame oil
½ Cup flaked almonds
Instructions:
First, brown the flaked almonds in a fry pan over low/medium heat.
Stir occasionally and remove from heat when lightly browned.
Take out of frypan and set aside.
Peel and slice carrots into matchsticks.
Thinly slice the red capsicum.
Wash the wombok and take off the tough outer leaves.
Chop off the white, hard, core.
Chop the wombok finely.
For the steak:
Cook your steak as you prefer it.
I cook mine 3-4 minutes each side on a grill pan on high heat.
When cooked, take it off the heat, cover and allow to rest.
Heat a frypan or wok to high heat, add 1/2 cup chicken stock and add the carrots and capsicum.
Stir fry for about a minute.
Add the wombok to the pan. Yes, I know it looks like way too much, but it will very quickly wilt and become much smaller.
Add in the coriander as well.
Stir after it’s steamed for a while.
Continue to stir until cooked.
Drizzle about a tablespoon of sesame oil over the top.
Slice your steak into strips and either toss through the veggies, or allow people to help themselves to veggies and then top with the steak.
Finally, sprinkle some of the toasted almonds over the top.
Serve and enjoy!
From: Deb @ www.anaussiewithcrohns.com/
Wombok is simply the name for Chinese cabbage, so you’re getting a nice mix of meat and vegetable in one easy to make meal. She’s using rump roast for the beef, but this could be changed to whatever beef you have on hand and that you enjoy. The cabbage is joined by red pepper and carrots, so you’ll have a nice bright mix of vegetables, and plenty of vitamins and minerals to go around. You’ll be getting fiber from the cabbage, beta Carotene from the carrots, and Vitamin A from the peppers. That’s what makes Paleo eating so healthy, all of the vegetables and healthy fats you take in.
Prep time: 15 mins
Cook time: 10 mins
Serves 5 adults.
Ingredients:
1 kg rump steak (about 2.2 pounds of beef)
5 carrots
1 large red capsicum (red pepper)
1 wombok (Chinese cabbage)
½-1 cup Coriander (stems & leaves)depending on taste
1/2 cup chicken stock (home made for SCD)
Sesame oil
½ Cup flaked almonds
Instructions:
First, brown the flaked almonds in a fry pan over low/medium heat.
Stir occasionally and remove from heat when lightly browned.
Take out of frypan and set aside.
Peel and slice carrots into matchsticks.
Thinly slice the red capsicum.
Wash the wombok and take off the tough outer leaves.
Chop off the white, hard, core.
Chop the wombok finely.
For the steak:
Cook your steak as you prefer it.
I cook mine 3-4 minutes each side on a grill pan on high heat.
When cooked, take it off the heat, cover and allow to rest.
Heat a frypan or wok to high heat, add 1/2 cup chicken stock and add the carrots and capsicum.
Stir fry for about a minute.
Add the wombok to the pan. Yes, I know it looks like way too much, but it will very quickly wilt and become much smaller.
Add in the coriander as well.
Stir after it’s steamed for a while.
Continue to stir until cooked.
Drizzle about a tablespoon of sesame oil over the top.
Slice your steak into strips and either toss through the veggies, or allow people to help themselves to veggies and then top with the steak.
Finally, sprinkle some of the toasted almonds over the top.
Serve and enjoy!
