This meal is gluten-free and paleo-friendly.
the goods:
1/2 to 3/4 pound boneless beef sirloin strips (grass-fed preferred)
1 carrot, peeled and julienned (organic preferred)
1 cup mushrooms (organic preferred)
1/4 soy sauce (organic, gluten-free used in this recipe)
2 garlic cloves, minced (organic preferred)
2 tablespoons sesame oil
1 tablespoon black sesame seeds
1/2 tablespoon ginger root, grated
1/2 teaspoon dried red pepper flakes
1/2 teaspoon ground black pepper
1/3 cup cold water
1 tablespoon arrowroot powder (or gluten-free cornstarch)
2 tablespoons grapeseed oil (or olive oil)
1 bag frozen organic stir fry vegetables
the process:
1. Combine soy sauce, garlic, ginger, dried red pepper, black pepper, sesame oil, sesame seeds
2. Add beef and marinade for 30 minutes, at room temperature
3. Drain meat, and reserve remaining marinade
4. Dissolve arrowroot powder in water, then stir in remaining marinade
5. Preheat skillet (or wok) over high heat and add 1 tablespoon grapeseed oil
6. Cook frozen veggies for 1 minute uncovered, then for 3 minutes covered
7. Add fresh carrot and mushrooms, cook for additional 2 minutes
8. Remove vegetables from skillet and keep warm in dish or pan
9. Add half of the beef to the hot stir fry pan and cook for 2-3 minutes, until browned
10. Remove beef and set aside. Add remaining beef and cook for 2-3 minutes
11. Return all of the meat to stir fry pan
12. Stir marinade and add to skillet. Cook with beef until sauce is thickened and bubbly
13. Stir in vegetables. Cover and cook for 1 minute
14. Toss stir fry in pan before serving
the result:
Four servings
the benefits:
Grass-fed beef is a wonderful source of protein, but more specifically, holds many more nutritional benefits than grain-fed beef. Because grass-fed meat is so lean, it is also lower in calories yet it is a major source of omega-3 fatty acids. These omega-3 fats have many benefits, including a broad array of beneficial cardiovascular effects and help in reducing the risk of cancer, arthritis, hypertension and other autoimmune disorders. Grass-fed beef has two to four times more omega-3 fatty acids than feedlot/grain-fed beef. In addition, grass-fed beef also has a significantly lower risk of E. coli contamination.
Ginger has a number of benefits including antioxidant effects, an ability to inhibit the formation of inflammatory compounds and anti-inflammatory effects.
Carrots have many health benefits including reduced cholesterol, prevention from heart attacks, warding off certain cancers (including lung and breast cancer) and many others. They are a good source of antioxidants, are rich in vitamins A, C and K, and potassium. The vitamin A in carrots can help improve eyesight. Carrots can help prevent stroke, lower blood sugar levels and protect against macular degeneration.
Mushrooms have very low sodium and fat. They are high in fiber, can help lower high blood pressure levels and reduce the risk of stroke. Mushrooms contain cancer-risk-reducing nutrients and immunity boosting goodness.
Water Chestnuts are a great source of potassium and fiber. They are low in sodium, and virtually fat-free.
Broccoli has a long list of nutritional benefits, starting with its help in preventing cancer, especially breast and uterus cancer, since it flushes excess estrogen from the body. The presence of vitamin C, sulphur and amino acids makes broccoli a wonderful detoxifier. Because of this, it can prevent itches, rashes, arthritis, skin disease and more. Broccoli helps to prevent heart disease, eye problems, high blood pressure and anemia just to name a few.
the brands (used in this recipe):
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