1-2lbs of grass finished beef
2 TB Coconut Oil
1 medium piece of ginger root
Juice of 1 orange
2 TB Wheat free Tamari
2 TB Sesame Oil
Fresh ground black pepper
1/4 Cup of beef broth
1 TB honey (optional)
1/2 tsp red chili flakes (optional)
Veggies - anything you want!
2 Stalks of celery
1 head of swiss chard, sliced thin into "noodles"
Slice the beef into this strips. It's easiest to do this when it's partially frozen.
Peel the ginger and squeeze through a garlic press to yield mostly juice and a few small pieces. Discard the dry, fibrous material that remains after juicing. Add the ginger juice and all the marinade ingredients to the beef. Set aside to marinate.
Heat the coconut oil on high heat in a wok or large skillet. Fry the beef until cooked through, then reduce the heat and add the veggies. Stirfry for 2-3 minutes, then add the sauce mixture. Simmer until liquid is reduced.
Notes: We had this served over spaghetti squash and it was delicious. It would also be excellent over zucchini "noodles" or shredded broccoli. The only thing I left out that I would add next time is 1-2 cloves of crushed garlic in the marinade.