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

Ingredients:

• 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

Directions:

• 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!