Last week I ended my second round of Whole 30, I feel great and this round went much better than the last one. It really helped reading the literature, It Starts with Food. I ate three meals a day, with no snacking in between and I wasn't hungry. Lots of protein, veggies, and healthy fats. I feel like I'm ready for summer!
This recipe was so good I made it twice during the month of Whole 30! Twice! I hardly ever make recipes more than once in a month. The recipe was easy, delicious and fast to put together. I made a few adaptations to the original recipe to make it Whole 30 compliant. Serve it on its own or over cauliflower rice and you're golden.
For this month's Secret Recipe Club, I had Lauren from the fabulous blog, From Gate to Plate. Not only is it a great name, but I love the concept. Living on a farm and cooking what you grow and produce is awesome! There were many great recipes to try, I looked at the Cinnamon Bundt Coffee Cake, because yes, and the Spinach Citrus Salad before siding on this recipe.
I kept the idea the same, but made a few substitutions. I added more veggies like onion and broccoli and substituted the soy sauce for coconut amines. Coconut amines are a great product with tons of flavor minus the excessive sodium and soy. Anyway, I highly suggest you whip up a batch of this stir fry while sugar snap peas are in season!
Beef and Veggie Stir Fry
Adapted from From Gate to Plate
Yield - 4-5 servings
1 cup coconut amines
2 tablespoons arrowroot starch
1 tablespoon freshly grated ginger
1/2 tablespoon freshly grated garlic
1 lb chipped beef, anything thinly sliced would work here
2 tablespoons coconut oil, divided
1/2 large onion, thinly sliced
1/2 head of broccoli, chopped small
8 ounces sugar snap peas
salt + pepper
rice or cauliflower rice for serving
Whisk together the coconut amines, arrowroot starch, ginger, and garlic. Add the beef into the liquid and let sit for a few minutes while you prepare the rest of the ingredients.
Heat one tablespoon of coconut oil in a large pan or wok. Prepare the vegetables. When the oil is hot, add the vegetables. Stir and cook for about five minutes until the broccoli is fork tender. Season liberally with salt and pepper.
Remove from the pan.
Add another tablespoon of oil to the pan and allow the pan to heat for 1 minute.
Add in the beef, stir and cook for about one minute. When the beef is cooked, add the vegetables and any extra liquid, stir together.
Serve over rice.