Beef and Greens Stir Fry (Paleo, AIP)

Beef and Greens Stir Fry (Paleo, AIP)

When I was a kid, pre-Crohn’s-diagnosis and pre-using-food-as-medicine days, I enjoyed those occasional weekend evenings when my parents would order Chinese food. I’d dig around the crenellated aluminum container, fishing out those extra big pieces of broccoli amidst those hideous little stalks of baby corn. (I mean, really? Are those things an abomination or what?)

I love broccoli florets dripping in saucy goodness. One chomp, and they deliver the most delightful explosion of flavour. Happy tastebuds, indeed.

Of course, my family invariably felt exceedingly thirsty and congested as is common after a good, old MSG fest, but I still fondly remember those crunchy green bites delivering just the right amount of satiating sauciness.

And that’s why I dig this recipe – for its ability to tantalize our tastebuds that same way, but without the fallout of minor poisoning due to the consumption of additives common in take-out fare.

A few words on flank steak: it is a tougher cut, but still flavourful. Because flank steak has a little more fat, it absorbs flavour quickly, which is why it works well for a stir fry recipe like this one. If you use flank steak in this recipe, be sure to cut it into strips across the grain as this makes it a bit more tender.

Enjoy!

Beef and Greens Stir Fry (Paleo, AIP)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 4
Ingredients
  • 1 lb. grassfed boneless beef, sirloin or flank steak
  • 1-2 tbsp. oil for stir frying
  • ¾ c broth
  • 1 tbsp. coconut aminos
  • ¼ tsp umeboshi paste (optional)
  • 1 tbsp. arrowroot flour
  • 2 tsp fresh ground ginger root
  • 2 garlic cloves, crushed
  • 1 c broccoli florets
  • 3 baby bok choy, chopped (about 2 cups)
  • 1 carrot, sliced (or matchstick)
  • 1 c mushrooms, chopped
  • ¼ c green onion, chopped
  • ¼ c fresh basil, chopped
Instructions
  1. In a small bowl whisk together the broth, coconut aminos, umeboshi paste, and arrowroot flour. Stir in the ginger root and set aside.
  2. Slice the beef into thin strips.
  3. In a large skillet or wok, heat oil and brown meat over medium high, about five minutes should do it. Transfer to a bowl using a slotted spoon; keep warm.
  4. Add more oil to the skillet if necessary. Add garlic and sauté for one minute until fragrant. Add broccoli, baby bok choy, carrots, mushrooms, and green onion. Cook until tender crisp, about four to five minutes.
  5. Return beef to the skillet along with any juice; cook and stir for a further one to two minutes.
  6. Stir the broth/ginger mixture and add to the skillet. Stir to combine and let simmer for about a minute.
  7. Remove from heat and add chopped basil.
  8. Dish up and enjoy!

Next Post:
Previous Post:
This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There is 1 comment for this article
  1. Pingback: Recipe Roundup – February ’15 | Autoimmune Paleo

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: