Post by Loupy on Aug 13, 2014 16:38:44 GMT -7
Spicy Beef Stir-Fry
by Brent Schrader @ vahuntergatherers.com/
When we got home Thursday night, we were looking for something quick and easy to throw together. A quick trip to Whole Foods for grass fed stew meat was all we needed. Everything else we had at home. Making foods spicy is one way to make them more desirable, and you’ll want to use the right spices that make your mouth water so you’ll be more apt to look forward to meal time and stay with your diet. This stir-fry is a pretty straight forward preparation. The thing that took the longest was likely preparing the stew meat. If you don’t have a wok, a high-walled skillet will also do the trick. Also, feel free to add/substitute vegetables in this recipe. The amazing thing about stir-fry is that you can mix up just about anything!
Ingredients
1 lb grass fed beef stew meat, thinly sliced into strips
1 Tbsp coconut aminos
1 tsp coconut vinegar
1/2 large white onion, sliced
1 red bell pepper, sliced
1 C loosely packed spinach
1 Tbsp chili paste or siracha
1 1/2 Tbsp coconut oil
1/4 tsp arrowroot powder (optional)
Method
Cut beef into thin strips, and marinate with coconut aminos and vinegar (apple cider vinegar will work as a substitute).
Marinate for 10-15 minutes.
While marinating, prepare the red bell pepper and onion.
Heat coconut oil in your wok over medium-low heat.
Add beef and sauté until all sides are browned, approximately 5-7 minutes.
Add onion and continue to sauté for an additional 5 minutes until onions are translucent.
Add red bell peppers for an additional 3 minutes.
FInally, add spinach and chili paste for a final 1-2 minutes, until spinach is wilted.
You may also use the arrowroot powder to thicken the juices into a sauce, but it’s not mandatory.
This is great alone, or could be served over a bed of cauliflower rice.
by Brent Schrader @ vahuntergatherers.com/
When we got home Thursday night, we were looking for something quick and easy to throw together. A quick trip to Whole Foods for grass fed stew meat was all we needed. Everything else we had at home. Making foods spicy is one way to make them more desirable, and you’ll want to use the right spices that make your mouth water so you’ll be more apt to look forward to meal time and stay with your diet. This stir-fry is a pretty straight forward preparation. The thing that took the longest was likely preparing the stew meat. If you don’t have a wok, a high-walled skillet will also do the trick. Also, feel free to add/substitute vegetables in this recipe. The amazing thing about stir-fry is that you can mix up just about anything!
Ingredients
1 lb grass fed beef stew meat, thinly sliced into strips
1 Tbsp coconut aminos
1 tsp coconut vinegar
1/2 large white onion, sliced
1 red bell pepper, sliced
1 C loosely packed spinach
1 Tbsp chili paste or siracha
1 1/2 Tbsp coconut oil
1/4 tsp arrowroot powder (optional)
Method
Cut beef into thin strips, and marinate with coconut aminos and vinegar (apple cider vinegar will work as a substitute).
Marinate for 10-15 minutes.
While marinating, prepare the red bell pepper and onion.
Heat coconut oil in your wok over medium-low heat.
Add beef and sauté until all sides are browned, approximately 5-7 minutes.
Add onion and continue to sauté for an additional 5 minutes until onions are translucent.
Add red bell peppers for an additional 3 minutes.
FInally, add spinach and chili paste for a final 1-2 minutes, until spinach is wilted.
You may also use the arrowroot powder to thicken the juices into a sauce, but it’s not mandatory.
This is great alone, or could be served over a bed of cauliflower rice.
