The paleo solution

Szechuan Stir-Fry

1 pound top sirloin, flank steak or beef tenderloin, cut into 2-inch strips

1 tablespoon Szechuan peppercorns, toasted and ground in a spice grinder (optional)

1 tablespoon coconut oil

2 teaspoons red chili paste (use more if you cannot find Szechuan peppercorns)

2 teaspoons minced fresh ginger

2 cloves garlic, peeled and minced

2 medium red bell peppers, seeded, deribbed and cut into strips

8–10 medium asparagus spears, cut into 2-inch pieces

Вј cup chicken stock

1 tablespoon coconut aminos

1 teaspoon sesame oil

1. Combine the beef and the ground peppercorns in a medium bowl.
2. Heat the oil over high heat in a large skillet or wok that is already hot. When the oil is hot, add beef, chili paste, ginger and garlic and cook for 1 to 2 minutes.
3. Add the peppers, asparagus, chicken stock, coconut aminos and sesame oil and stir to combine well. Cook until the beef is cooked through, about 3 to 5 minutes.

VARIATIONS: Any protein would be delicious in this recipe—pork, chicken, seafood, etc.—as would just about any vegetable. Go with what suits your taste!

NOTE: This is a relatively hot and spicy dish. If you prefer things on the mild side, ditch the Szechuan peppercorns and go easy on the chili paste.