Beef Stir-Fry
A healthy medley of sauteed beef and vegetables with a tasty pineapple sauce, served over rainbow quinoa.
Recipe: Prep: 1 hour 30 minutes Serves: 8 - 10
1 1/2 lbs. grass fed beef roast or steak
5 medium organic carrots
5 large stalks organic bok choy
8 - 10 organic green onions
12 - 16 oz. frozen organic broccoli florets
14oz. can organic baby corn
1 1/2 cups organic cilantro - chopped
organic extra virgin coconut oil - for sauteing
Sauce:
1 cup pineapple juice
1/3 cup organic soy sauce
1/3 cup organic lamb or beef stock
1 tbsp. organic ginger - finely minced
1 tbsp. organic garlic - finely minced
4 tsp. organic coconut sugar
3-4 tbsp. organic cornstarch - Rapunzel brand
Quinoa:
2 cups quinoa rainbow medley
4 cups organic lamb or beef stock
1/4 cup organic extra virgin coconut oil
You need to do all the prep first:
Carrots - cut into 1/2 inch crescents
Bok Choy - cut off green tops and roll together and then cut into
1/2 inch slices. Cut the white stalks into 2-3 inch lengths with a
1/4 inch thickness.
Green onions: Cut green tops into 1/2 inch slices and the white bottoms
into 1/4 inch slices.
Cilantro: chopped
Beef: cut into 2 inch long slices about 1/2 - 3/4 inch widths.
Make the quinoa by putting the coconut oil in the bottom of a medium
sauce pot (with a glass lid) and then add the quinoa and stock. Cover
and cook over medium high heat until it starts to boil, then reduce heat
to a simmer until done - about 15-18 minutes.
Steam carrots with a little water in a medium skillet until just tender.
Remove to a large skillet to keep warm. Place frozen broccoli over top and
cover. This will help to heat the broccoli up.
In the same medium skillet, add a tbsp. coconut oil and saute the bok choy white stripes for about 4-5 minutes, turning often. Use a lid to provide steam
as well. Add this to the broccoli and carrots.
Add several tbsp. of coconut oil to skillet and sear beef slices over
high heat for 20 - 30 seconds on each side. Remove and keep warm, while
finishing all of the beef. Add the beef to the large skillet of vegetables.
Heat up over medium heat and stir through well.
In the skillet that was just used to saute the beef, pour in the pineapple
juice, soy sauce, stock, garlic, ginger, and coconut sugar. Whisk well.
Add a little water to the cornstarch to make a slurry and then add to
the sauce, whisking well, until it thickens. Pour over the beef and
vegetables. Add in the green onions and 1 1/4 cups of the cilantro.
Stir and mix well.
To serve, spoon a bed of quinoa on a plate and then spoon beef and
vegetables over top. Sprinkle with the rest of the cilantro. Enjoy!