Asian Beef and Vegetable Stir Fry - Paleo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
24 oz Beef, top sirloin 1.5 tsp Chinese Five-Spice Powder (by ROSIECOTTON19) 2 tbsp Coconut Oil 1 small Onions, raw 335 grams Asparagus, fresh 1.5 cup, strips or slices Carrots, raw 4 clove Garlic 1 tsp Orange Peel .25 cup Orange Juice .25 cup Bone Broth, Beef (by RPALAWSKI) 4 tbsp Vinegar, white wine (by J123452) 0.5 tsp crushed red pepper (by GARPER) 8 cup Cabbage, napa 0.25 cup, slivered Almonds
1. Cut beef into very thin slices. (Partially freeze for 20 minutes to make this easier.)
2. Toss beef and 5-spice powder together in a large bowl.
3. Cut the red onion into thin wedges.
4. Trim the asparagus and cut into 3 inch pieces.
5. Julienne the carrots (if not using pre-cut match stick carrots)
6. Mince the garlic
7. Shred the napa cabbage
8. Heat 2 tsp of coconut oil in a large skillet or wok over medium-high heat. Add half the beef, and cook for 3-5 minutes until browned. Transfer beef to a bowl and repeat with the remaining beef.
9. In the same skillet or wok, add the remaining oil plus the onion. Cook and stir for 3 minutes.
10. Add the asparagus and carrots; cook and stir for 1-2 minutes or until they are crisp-tender. Add garlic and stir for one more minute.
11. Make sauce as follows: Combine orange peel, orange juice, beef bone broth, vinegar and crushed red pepper in a small bowl.
12. Add sauce and all the beef (with juices in bowl) to the vegetables in the skillet or wok. Cook and stir 1-2 minutes until heated through.
13. Use a slotted spoon to transfer beef and vegetables to a large bowl. Cover to keep warm, while you continue cooking the sauce (uncovered) over medium heat for 2 minutes.
14. Add the cabbage, and stir for 1-2 minutes until cabbage is just wilted.
15. Divide cabbage and any cooking juices among four serving plates. Top evenly with beef mixture. Sprinkle each with 1 tbs of slivered almonds and serve.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user MCMLXIV.
2. Toss beef and 5-spice powder together in a large bowl.
3. Cut the red onion into thin wedges.
4. Trim the asparagus and cut into 3 inch pieces.
5. Julienne the carrots (if not using pre-cut match stick carrots)
6. Mince the garlic
7. Shred the napa cabbage
8. Heat 2 tsp of coconut oil in a large skillet or wok over medium-high heat. Add half the beef, and cook for 3-5 minutes until browned. Transfer beef to a bowl and repeat with the remaining beef.
9. In the same skillet or wok, add the remaining oil plus the onion. Cook and stir for 3 minutes.
10. Add the asparagus and carrots; cook and stir for 1-2 minutes or until they are crisp-tender. Add garlic and stir for one more minute.
11. Make sauce as follows: Combine orange peel, orange juice, beef bone broth, vinegar and crushed red pepper in a small bowl.
12. Add sauce and all the beef (with juices in bowl) to the vegetables in the skillet or wok. Cook and stir 1-2 minutes until heated through.
13. Use a slotted spoon to transfer beef and vegetables to a large bowl. Cover to keep warm, while you continue cooking the sauce (uncovered) over medium heat for 2 minutes.
14. Add the cabbage, and stir for 1-2 minutes until cabbage is just wilted.
15. Divide cabbage and any cooking juices among four serving plates. Top evenly with beef mixture. Sprinkle each with 1 tbs of slivered almonds and serve.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user MCMLXIV.
Nutritional Info Amount Per Serving
- Calories: 533.5
- Total Fat: 24.7 g
- Cholesterol: 152.2 mg
- Sodium: 173.1 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 4.3 g
- Protein: 58.8 g
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