Friday, April 11, 2014

AIP Ginger Beef Stir Fry

So, I started this blog ages ago, but obviously I never really posted much. In fact, I forgot I even had it. Today I rediscovered it, and so I'm going to start posting things. Food things. What else would I post about??

Here's my first recipe. I adapted it to my current dietary restrictions, so if you're not on the AIP (Autoimmune Protocol), feel free to add soy sauce or pepper or chilies or whatever else you fancy. I found that the marinade and sauce made this stir fry plenty flavorful and that it didn't need the usual addition of soy sauce.
The marinade
2 Tbsp balsamic vinegar
2 tsp salt
1 tsp ginger powder
1 tsp garlic powder

The sauce
¼ cup broth
2 Tbsp coconut oil
2 tsp salt
1 tsp ginger powder
1 tsp tapioca powder

Everything else
2-3 Tbsp coconut oil
300-400g beef, cut across the grain into ¼ inch slices
1 head fresh broccoli, cut into florets
1 carrot, sliced thinly
1 small onion, roughly chopped
A handful of sweet peas

1. Prepare the marinade in a bowl.
2. Add the beef and let it marinate at room temperature for 30 minutes.
3. Prepare the sauce and cut the vegetables. Set them aside.
4. Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat.
5. Cook the beef in a single layer for 1-2 minutes or until mostly browned.
6. Remove the meat and set it aside. If the pan is dry, add another tablespoon of coconut oil.
7. Add the vegetables and cook them for about 1 minute, stirring constantly.
8. Add 2 tablespoons of water and cover the pan for 5 minutes. Uncover and cook, stirring constantly, until the vegetables are tender to your liking.
9. Return the beef to the pan, add the sauce, and mix well.
10. Serve and enjoy!

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