I’m sure you guys have heard me say this one before- my husband loves Chinese food. Loves. Me- not so much. However, I find when I cook my own Chinese-style dishes, I really enjoy them much more. This dish was not an exception. I based my recipe off this one and was really surprised to see the brussels sprouts incorporated, but I really enjoyed it! This recipe is a must try if you love beef stir fry and are looking for a healthier option.
Paleo Beef Stir Fry
- 1 pound boneless round steak, cut into 2-inch strips
- 4 cups broccoli florets (about 1 large head)
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 clove garlic, minced
- 1 teaspoon ground ginger
- 1/2 cup of water
- 1/2 tablespoon coconut aminos
- 2 tablespoons coconut oil
- s&p to taste
- 1 and 1/2 pounds brussels sprouts
- 2 cloves garlic, minced
- s&p to taste
- 2 tablespoons butter or cooking fat of your choice
- Warm the butter in a cast-iron or medium-sized skillet over medium heat. Add the minced garlic and cook until golden, about 3 minutes. Add the sprouts to the butter/garlic, season with salt and pepper, and cook until softened (about 15 minutes). Toss every now and then to keep from burning. Remove and set aside.
- Warm the coconut oil in the same skillet. Stir-fry the beef until cooked through, about 4-6 minutes (depending on how well done you like it). Remove and set aside.
- Add the onions, broccoli, red pepper to the same skillet and cook until soft- about 6 minutes. Return the beef to the skillet.
- Meanwhile, mix together the water, aminos, ginger, garlic, s&p in a small bowl. Add it to the pan. Add the sprouts. Cook everything until heated through, about 2-3 minutes. Serve and enjoy!