If you’ve been craving some international flavor in your dining adventures, look no further than this amazing dish. The cooking aromas alone will have you planning your next trip to Marrakesh! We don’t think we could pack more nutritional benefits into one dish with its spices and endless bounty of veggies. Our Paleo warriors like to serve this one up as an all-in-one meal in a bowl. Simple and Delicious!
- 2 tablespoons unrefined coconut oil
- 1 cup each of the following… broccoli florets, Shiitake mushrooms, sweet potatoes, and rainbow carrots. Carrots and sweet potatoes should be peeled and sliced into 1-inch chunks.
- ¼ cup diced baby vidalia,
- ¼ cup diced green onions
- 1 tablespoon fresh garlic, minced
- 1 teaspoon red curry paste
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 3 bay leaves
- 1 tablespoon salt-free lemongrass paste
- 2-3 cups no–sodium vegetable stock
- 1 13 ounce can unsweetened coconut milk
- 1 bag frozen cauliflower rice for serving
- green onion for garnish (optional)
In a heavy bottom pot, on medium high heat, add coconut oil. Then add sweet potato, carrots, and broccoli florets and seer until browned but not cooked all the way through. Add onions and garlic, and a little more coconut oil if desired. Mix in red curry paste, curry powder, turmeric, bay leaves, and lemongrass paste. Sauté about 5 minutes. Add enough veggie stock that veggies are almost covered but not fully submerged. Bring to a boil, then turn down heat to simmer.
Let simmer until sweet potato is cooked through but not mushy. Shake coconut milk before opening. Pour over veggie mixture and stir gently until well blended. Continue to simmer for 1 minute. Serve over cauliflower rice and garnish with green onions.
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!