Fire up the wok and get ready for a Paleo meal filled with an incredible infusion of proteins and spices. This fast and easy to prepare dish, makes the perfect meal when paired with your favorite cauliflower rice dish. Double the recipe for plenty of leftovers to pack for the next day’s lunch or serve for dinner. We think this dish tastes even better on day 2!
- 1.5 pounds grass fed sirloin steak, cut into 1/4-inch thick pieces
- 2 teaspoons arrowroot
- 4 tablespoons avocado oil, divided
- 1 teaspoon sesame oil
- 4 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 4 whole dried chili peppers, crush for more spice
- 2 cups no sodium (or low sodium) beef stock
- 1 bunch green onions, cut into 1.5-inch long pieces on a diagonal
- Cauliflower rice (optional)
- Micro Greens for garnish (optional)
Place steak pieces in a large bowl. Sprinkle the arrowroot over the pieces of beef and toss until evenly coated. Melt 2 tablespoons of the avocado oil in a frying pan or wok over high heat. Working in small batches, add the beef pieces to the hot oil so that no two pieces are touching. Sear the beef on one side for about 2.5 minutes, or until it has a deep brown color. Turn browned meat pieces over and cook until well browned. Transfer the cooked pieces to a separate bowl or plate. Continue the cooking procedure with the remaining beef pieces, adding more oil as needed.
Once the beef pieces have all been cooked and transferred from the pan, add 1 tablespoon of avocado oil and one teaspoon sesame oil to the pan. Reduce heat to medium. Add garlic and sauté for about 2 minutes. Add the ginger and chili peppers and sauté for an additional two minutes, until fragrant. Add the beef stock and stir until well combined, scraping cooked beef bits from the surface of the pan. Simmer sauce for about 15 minutes, or until it thickens enough to coat the back of a spoon.
Return cooked beef to pan. Add the green onions, stir, cover, and let the beef cook over medium heat for 3 minutes, or until the onions are wilted. Remove from heat and serve with cauliflower rice.
Garnish with micro greens and enjoy!