Colorful Beef Stir-fry {PALEO}

Happy Friday all!  Gosh, am I ready for the weekend.  I hope you have something fun planned.

So, some times I like to challenge myself to make a meal that is super colorful; eating from the rainbow.  The more colors on your plate the better!  This beef stir-fry is quite colorful and equally as tasty.  We ate ours straight but you could definitely whip up a batch cauli-rice to go under the meat and veggies.

I had a bit of an issue with my beef not being the right size.  I used stew meat and hoped it would cook down to bit sized pieces but it didn’t.  Next time I will trim the meat up into smaller pieces, or perhaps use a flank steak that has been thinly sliced against the grain.  One tip for achieving thinly sliced bliss, is to freeze your meat for 30 minutes before slicing it.  The semi-frozen meat is much easier to cut into the perfect size.

That’s it.  I’m a women of not many words today.  Here’s the recipe for my Colorful Beef Stir-fry {PALEO}:

A quick and easy to prepare Paleo stir-fry with beef, carrots, cashews, cabbage and broccoli.

Colorful Beef Stir-fry {PALEO}

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

For the Marinade:

  • 1 pound beef (I used stew meat, but would have preferred something a bit more bite sized)
  • 1 teaspoon fresh ground ginger root
  • 1 Tablespoon fish sauce
  • 1/4 cup coconut aminos or gluten-free soy sauce
  • 2 cloves garlic, minced

For the Stir-fry:

  • 2 carrots, shredded or spiralized
  • 1/2 head of purple cabbage, shredded or spiralized
  • 1 cup broccoli florets
  • 1/3 cup roasted cashews
  • coconut oil
  • green onions and red pepper flakes for garnish, optional

Directions:

  1. Make the marinade in a large bowl. Add the beef and let sit at least 30 minutes.
  2. Prep your veggies while the beef is marinating.
  3. Add a tablespoon of coconut oil to a large skillet heated to medium high heat. When the oil comes to temperature add the veggies and cook for 5-7 minutes. Let the broccoli be your guide.
  4. Remove the veggies from the pan but put them in a bowl where they will stay warm.
  5. Cook the beef until it is done. This will depend on the cut of meat you use.
  6. Add the marinade to the pan with the beef, bring it to a boil for a minute or so (I checked and it’s perfectly safe per USDA to use the marinade as a sauce as long as you boil it).
  7. Add the veggies back to the skillet, add the cashews, stir to mix and coat.
  8. Serve garnished with sliced green onions and red pepper flakes. Enjoy!


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