Paleo Beef Stir Fry

Serves: 2 to 3

Organic Ingredients:

  • 1 pound flank steak (cut into strips)
  • 2 cups steamed broccoli florets
  • 2 cups mung bean sprouts
  • 1 Tablespoon Garden of Life Coconut Oil

Marinade:

  • ¼ cup coconut aminos (or 3 Tablespoons wheat-free tamari)
  • 3 minced garlic cloves
  • 2 teaspoons grated ginger root
  • 1 Tablespoon sesame seed oil
  • 1 teaspoon maple syrup
  • ½ teaspoon Chinese Five Spice
  • ¼ teaspoon sea salt
  • dash of cayenne pepper

Directions:

  1. Combine marinade ingredients together and place in large ziplock bag. Add flank steak strips and marinate for 20 minutes at room temperature, or overnight in the refrigerator.
  2. Add coconut oil to a skillet or wok and turn heat to high. Add steak and marinade and cook for about 5 to 6 minutes, turning pieces of steak to cook both sides.
  3. Add broccoli and mung beans, reduce heat to medium, cover skillet and cook for another 3 minutes.
  4. For garnish, sprinkle on 1 teaspoon red pepper flakes and ¼ cup chopped cilantro and serve immediately. Lasts 2 days refrigerated. It's gluten free, dairy free and soy free.
Note from Gwen: I made this recipe for my husband, who is huge Paleo advocate. I am "pro" Paleo as well, but I lean more towards veggies than meat, so when I make this for myself, I use twice the amount of veggies. When we are both home for dinner, he gets most of the meat and I monopolize all the veggies.

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