If I could name a favorite dish that I love lately, it would be ground beef stir fry. On a weekend during your food prep time, heat a big pan. Grab some ground beef (or pork or whatever). Add some garlic. Brown a HUGE batch of it. Then on busy weeknights, throw some veggies in a pan, cook them to almost done, then add some already-cooked meat. I have dinner on the table in 20 minutes from start to shovel.
How I season depends heavily on what is in the fridge and what I feel like eating. Tonight, I wanted an Asian spin so I got out some ginger, coconut aminos (gluten free soy sauce substitute), coriander, thyme, and a hint of red pepper flakes. If you do not have all of these, just go with what you DO have. Chinese 5 spice is a good one. Garlic-chili pepper-paprika-thyme is a good combination, too.
Pepper beef stir-fry
- 2 Tablespoons coconut oil
- 1 cup of chopped green, red, or yellow pepper. (half of each makes roughly 1 cup)
- 2 carrots, sliced
- 1/2 chopped red onion
- 1/2 cup of sliced snow peas
- 3 cloves of garlic, minced
- 1 cup of chopped broccoli florets
- 1/3 head purple cabbage, thinly sliced
- 3 Tablespoons chopped cilantro
- 3 Tablespoons of coconut aminos+ 1/4 cup of chicken broth (beef is fine, chicken is another depth of flavor). Mix together in a small cup.
- 1.5 lbs of ground beef, already cooked
- 2 teaspoons each of ground ginger, ground coriander, red pepper flakes, and thyme.
- If you do not have beef already cooked, do that first and set aside for later.
- Preheat pan over medium heat. Add 2 Tablespoons coconut oil to pan. Wait until it melts and heats to a shimmer. Add peppers, carrots, onion, snow peas, garlic and spices to pan. Stir fry until crisp tender about 6-8 minutes. Turn heat to med-high for 1 minute, stirring halfway through.
- Add broccoli, cilantro, cabbage. DO NOT STIR. Get a lid ready.
- Add liquid to pan and cover quickly. Let these steam for 3 minutes. Remove lid and stir together. Add beef back to pan. Stir to combine. Serve immediately.