After a long week of cooking and using up almost all of the veggies you bought for the week, a stir-fry is the perfect answer to the “I don’t feel like cooking” blues. Chop up whatever you have, add a few key ingredients like coconut aminos, water chestnuts, and sesame seeds, and you’re all set.
1 lb skirt steak
2 tablespoons coconut oil
1 cup red onion, julienned
1 cup broccoli, chopped
1 cup string beans, ends trimmed
1 cup bell peppers, julienned
(or use 4 cups total of whatever veggies you choose)
1 tablespoon sesame seeds, raw or toasted
2 tablespoons green onions/scallions, chopped
1/4 cup water chestnuts, sliced
2 tablespoons coconut aminos
2 tablespoons warm water
2 cloves garlic, finely chopped or grated
1/4-1/2 teaspoon ginger, finely chopped or grated
Learn how to chop veggies recipe here.
Omit the bell peppers.
Use only vegetables from the Paleo foods list that are not marked as FODMAPs (see here), and omit the garlic.
CHANGE IT UP
Substitute chicken or pork for the beef.
Spread the skirt steak across a large cutting board, and cut into sections that are approximately 4 inches long, cutting with the grain of the meat. Next, cut against the grain to slice each section into 1/4 inch strips.
Over medium-high heat, let the skillet get hot and melt the coconut oil. Place the steak in the skillet and allow it to brown on both sides, approximately 1-2 minutes per side. Remove the steak from the skillet and set aside.
Place the red onion, broccoli, string beans, and bell peppers (or whatever vegetables you decide to use) in the pan. Cook for about 5 minutes or until fork-tender.
While the vegetables cook, combine the sauce ingredients and mix well.
Add the meat back to the pan, followed by the sauce, and heat through for about 2 minutes.
Plate the stir-fry, and top with sesame seeds, green onions, and water chestnuts.