Tag Archives: Asian inspired

Paleo Beef Stir Fry

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I made this for the whole family, but served theirs with rice, and for a Paleo friendly side, use cauliflower “rice”. Thanks for reading, enjoy!

Beef and Broccoli Stir Fry – adapted from Deliciously Organic

For the Steak Marinade:

  • 1 1/2 pounds sirloin, sliced thin against-the-grain
  • 1 tablespoon fermented tamari sauce or coconut aminos
  • 1 tablespoon dry sherry

For the Ginger and Garlic Mixture:

  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 teaspoon coconut oil

For the Garlic Sauce:

  • 3 tablespoons dry sherry
  • 3 tablespoons chicken broth (homemade preferred)
  • 3 tablespoons fermented tamari sauce or coconut aminos
  • 1/2 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon arrowroot flour
  • 1 teaspoon honey

For the Vegetables:

  • 3 -4 cups steamed veggies – I used carrots, green beans and broccoli

Directions –

Toss together the sirloin, tamari and sherry in a small bowl. Let sirloin marinate for 20 minutes at room temperature. Whisk the garlic, ginger, and 1 teaspoon of the coconut oil in a small bowl. Whisk together sherry, chicken broth, tamari, sesame oil, garlic, arrowroot and honey in another small bowl.

Heat a large 12-inch skillet over medium heat for 2 minutes. Add 2 tablespoons of coconut oil to pan and swirl to coat. Place sirloin in one single layer in skillet and don’t stir (meat should sizzle – if it doesn’t the pan isn’t hot enough). Cook sirloin for about 1-2 minutes until bottom side is brown. Turn, using tongs, and cook until brown on the bottom, about 1-2 minutes. Transfer sirloin to a clean bowl.

Add remaining 1 tablespoon of coconut oil to now empty skillet and heat until just shimmering. Add broccoli, green beans, and carrots. Stir continuously for about 1 minute. Make a well in the center of the vegetables and add the ginger-and-garlic mixture. Stir ginger and garlic mixture in the middle of the pan for about 45 seconds and then combine with the rest of the vegetables. Add sirloin slices (and any accumulated juices) and garlic sauce to pan. Toss until sauce begins to thicken and ingredients are well coated. Sprinkle with sesame seeds if using. Serve immediately.

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Thai Chicken Lettuce Wraps

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lettucewrap
It was one of those days…I had no clue what I felt like making for dinner, and I was unmotivated ( lazy) to go grocery shopping. I wanted something quick and easy that required only what I had on hand. Thankfully, this PW recipe met all those requirements. I thought the flavor was really good and I will make this again! Thanks for reading, enjoy 🙂

Thai Chicken Lettuce Wraps – adapted from The Pioneer Woman

*I only had one lime that gave me 2 TBSP of juice, so I used half for the marinade and half for the sauce*

  • 2 whole Boneless, Skinless Chicken Breasts (breast Halves)
  • OPTION 1 MARINADE/SAUCE
  • 1 Tablespoon Rice Wine Vinegar
  • 1/4 cup Soy Sauce
  • 1 teaspoon Pure Sesame Oil
  • 1 teaspoon Hot Chili Oil
  • Juice Of 2 Limes
  • 1 Tablespoon Minced Fresh Ginger
  • 2 Tablespoons Brown Sugar (optional)
  • 1 teaspoon Cornstarch
  • 2 Tablespoons Honey (or Brown Sugar)
  • Peanut Or Canola Oil For Frying

For the Peanut Sauce

  • 1/2 cup Peanut Butter (crunch/chunky Is Good!)
  • 3 Tablespoons Soy Sauce
  • 3 Tablespoons Honey
  • 1/2 teaspoon Hot Chili Oil
  • 1 teaspoon Crushed Red Pepper
  • Juice Of 2 Limes
  • Water, As Needed For Thinning
  • Romain lettuce leaves
  • 1 whole carrot, julienned
  • 1/2 cucumber, seeded and julienned

Directions –

In a bowl, mix together the rice wine vinegar, soy sauce, sesame oil, hot chili oil, lime juice, ginger, and brown sugar if using. Whisk it together, then pour off half the liquid into a separate bowl.

Dice the chicken into bite-sized pieces and put them into the bowl you used to make the marinade. Throw in the squeezed lime halves and set this aside to marinate for a bit.

Into the small bowl with the other half of the marinade, whisk in the cornstarch and honey. Set aside.

In a heavy skillet over high heat, pour in a small amount of oil. When it’s hot, add the chicken pieces in a single layer. Let it sit on one side, undisturbed, for about a minute, then stir the chicken around and cook it until it’s totally done, about 3 to 4 minutes.

Reduce the heat to low, then pour in the sauce that you mixed in a separate bowl. Stir it around; the sauce will immediately start to thicken. Cook over low heat for 1 minute, then remove from heat and allow to cool.

Peanut Sauce: To make the peanut sauce, combine all the peanut sauce ingredients, adding water until it gets to a nice drizzle-able consistency. Taste and add more of what it needs: spice, sweetness, etc. Set aside.

Lay our lettuce leaves, add chicken, carrots and cucumber then top with peanut sauce.