You will have to forgive this horrid picture. Believe it or not, I am trying to improve my photography skills. Regardless, this dish was much better than it looks, and easy to make. I used a recipe that I found online http:// http://elizabethbryant.blogspot.com/2010/05/korean-beef.html, and modified it to make it paleo.
I lb ground beef (I bet bison would also be tasty)
1/4 cup honey
1/4 cup coconut aminos
1 TBS sesame oil
3 gloves of garlic minced*
1/2 tsp ground ginger
1 tsp crushed red pepper flakes
salt and pepper to taste
Heat a skillet over medium high heat. Add the ground beef and cook until it’s brown. Drain any excess fat. Mix the remaining ingredients in a bowl and add them to the skillet. Simmer for a few minutes and serve. I served it over cauliflower rice.
*Confession….I know that fresh is always better, but I buy the already minced garlic that they sell in jars at the grocery store. 1/2 tsp is the equivilent to one clove of fresh garlic. I use this cheat in every single recipe I make. Nobody has ever noticed a difference and I save myself a few minutes of time.
This is a little too easy to even call a recipe, and you can adapt it to whatever your mood is. When my hubby made it this particular night he chopped up some onion, zucchini, tomatoes, potatoes, and green peppers along with the beef. He added them all to the wooden skewers (you want to let them soak for about 30 minutes before you use them so that they don’t burn) and then added some steak seasoning. He tossed them on the grill to our preferred done-ness and we ate up. I’ve also made them with marinated meat as well. The Beef Jerky recipe from Primal Palate makes a fantastic shish kabob marinade, actually. I just let the steak soak in the marinade over night before putting the kabobs together.
It makes for a quick, easy meal that you can cook without heating up your entire house during the summer months. 🙂
This stir fry was the first recipe that tried when I received a copy of Practical Paleo. Aside from all of the chopping, a stir fry is generally a quick meal to throw together. It’s also really easy to change it up, using almost any meat that you have on hand, and whatever veggies you have. We skipped the string beans that the recipe called for and used a red bell pepper. I love peppers, and I love seeing lots of natural colors in my meals. The recipe made enough for the three of us (although the little one still doesn’t eat much at all) with leftovers for the next day.
So, I found this recipe for Mongolian Beef on Pinterest and thought it looked like something that I might be able to make some changes to, and come up with a paleo version. Whenever I see a recipe, I keep a few easy swaps in mind
Recipe Says: Paleo Swap:
Soy sauce Coconut aminos if you avoid soy, or gluten free soy sauce
Cornstarch Arrowroot powder
Vegetable oil Coconut oil
Sugar Maple syrup/honey
These work for me in a 0ne to one swap. There are lots of other paleo substitutions in recipes, but some of them involve making other changes. (For example almond flour doesn’t replace flour in a recipe without making other changes, like adding more eggs or liquid).
2 teaspoons coconut oil
½ teaspoon ginger, minced
1 tablespoon garlic, chopped
½ cup coconut aminos
½ cup water
¾ cup maple syrup (This can be reduced to make the dish less sweet).
coconut oil, for frying (about 1 cup)
1 lb flank steak
¼ cup arrowroot powder
2 large green onions, chopped
Heat 2 tsp. of coconut oil in a medium saucepan over medium/low heat. Don’t get the oil too hot.
Add ginger and garlic to the pan and quickly add the coconut aminos and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
Slice the flank steak into 1/4″ thick bite-size slices. Dip the steak pieces into the arrowroot powder to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the arrowroot powder sticks. As the beef sits, heat up one cup of oil in a wok (or a deep skillet). Heat the oil over medium heat until it’s nice and hot, but not smoking. Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it. Put the pan back on the oven over medium/low heat. Add chopped green onions and let sauce simmer until warm. I served this over cauliflower rice.