Asian Beef and Vegetable Stir Fry - Paleo
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Asian Beef and Vegetable Stir Fry - Paleo calories by ingredient
Introduction
This recipe is from Loren Cordain's "The Real Paleo Diet Cookbook" published by Hought Mifflin Harcourt in 2015 This recipe is from Loren Cordain's "The Real Paleo Diet Cookbook" published by Hought Mifflin Harcourt in 2015Number of Servings: 4
Ingredients
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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
Directions
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.