My husband and I love asian inspired cuisine. I grew up in Hawaii eating lots of different types of asian foods. Rich grew up in California, he also really likes asian food and he loves spicy food. My palate has adjusted to accept some spice, but I am no match for him. Rich has a well seasoned wok that he has had for over 20 years. He makes awesome stir fries in it. When I saw Nom Nom Paleo’s garbage stir fry recipe I was inspired to make one of our own. We haven’t used our Neuro fuzzy rice maker in over a year so I haven’t thought about making stir fry. Because stir fry goes with rice, right? Wrong! Stir fry is quite delicious with out grains. If you have time you can even make a cauliflower rice.
1 lb grass fed organic flank steak, thinly sliced
1 organic zucchini cut in cubes
1/2 head of organic cabbage, sliced and broken apart
3 stalks organic celery, chopped
2 organic carrots, chopped
3 inches fresh organic ginger on microplane
4 cloves organic garlic on microplane or crushed with garlic press
4 organic green onions cut in 1 inch pieces
2 tsps tapioca starch
1 Tbsp Coconut Aminos
few drops of hot pepper sesame oil
organic sunflower oil for the wok
Turn on gas stove, get the wok hot. Woks get hot, too hot for coconut or olive oil we thought, so we used organic sunflower oil. We stopped using most nut and seed oils and started using coconut oil pretty exclusively for cooking about a year ago. Once the wok is hot enough, add the meat, spreading it out in a single layer on the whole wok. Let it sear the meat, so don’t stir it for a while. Add coconut aminos, salt & hot pepper sesame oil. Let the meat get some color, then try to flip it or stir it to cook pink out.
Remove meat from wok and we saved the jus (meat juice) in a separate bowl. We used the ‘jus” later to flavor the cooking vegetables. Add a little more sunflower oil to the wok and then toss in the onions, cabbage, celery and carrots. Cook for about 1-2 minutes then add some coconut aminos and some of the beef jus.
Cook for a few more minutes. Then add the zucchini, scallions, some more beef jus and the garlic and ginger. Add the meat back in and serve hot topped with chopped fresh cilantro! My husband wanted to add some extra heat to his dish, so he served my plate then added red pepper flakes to the wok with his portion.