Beef Stir Fry

2 lb Beef, shredded or shaved
1 small onion, diced
4 tbsp bell pepper
2 cups chopped broccoli
2 cups cauliflower
1/4 cup grated or shredded carrots
1 cup quartered mushrooms
4 tbsp Soy Sauce
1 tsp tapioca flour
2 cloves garlic
1 cup chopped or shredded cabbage, red or green
2 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil

I like this as-is, served without rice. It's filling, and quick to throw together on a late weeknight. You can also change it up... add cherry tomatoes or zucchini coins, drop in some snow peas, switch out cabbage for some ramen noodles, whatever (though remember to calculate those calories if you do).

In a wok, heat the coconut oil, then cook the shaved beef. While it's cooking, add the onion, garlic, and 2 tbsps soy sauce. When the beef is done, remove it from the wok, and set aside, leaving the liquid in the wok. Thicken the liquid with the tapioca flour mixed into a tablespoon or two of water, then poured into the boiling beef drippings. When it's thick enough, pour over the meat.

Add all the veggies to the wok, along with the remaining soy sauce. If there isn't quite enough liquid, a bit of water or rice vinegar will help out. Cook on medium high heat for a few minutes.

Add the beef and 'gravy' back into the wok with the veggies, toss well, and then serve hot.

This is hearty enough to stand alone, but also works well when served over a bit of rice. If you're serving it with rice, this recipe will feed about two extra people.

Serving Size: Makes 5 generous servings

Number of Servings: 5

Recipe submitted by SparkPeople user REVALLYSON.