Sunday, February 10, 2013

Gingered Beef and Vegetables

2 tbsp. coconut oil
1 1/4 c. vegetable stock
1/3 c. coconut aminos
2 tbsp. minced ginger
1 head broccoli, chopped
1 head bok choy, chopped
8 oz. mushrooms, quartered
1 onion, small slice
1 pound beef, cut into cubes, about 1 inch x 1 inch
1 tbsp. arrowroot 
1 tbsp. water


Prepare the beef by absorbing any excess moisture/juice using a paper towel.  Salt and pepper well.Heat the oil in a large sauté pan over high heat.  Add the beef and searing quickly, then turning to the other side.  Remove from pan and set aside.


Reduce the heat to medium high and add the onion.  Cook until the onion starts to soften, about 3-5 minutes.  Add the broccoli and about 1/4 c. of the stock, cooking about 5 minutes.  Finally, add the bok choy, mushrooms, ginger, remaining stock, amines and meat.  Reduce to medium, cover, and cook an additional 10-15 minutes until the vegetables are tender.  





Separate the food and the sauce.  Put the sauce back in the pan over medium heat.  Mix the arrowroot and water and then add to the sauce, whisking until it starts to thicken.  Serve over the beef and vegetables.










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