Recipe and Photos courtesy of Tammy Flack, Primal Wellness Pro
Many of us have a mild addiction to Asian food. Unfortunately, most take out is loaded with all sorts of things we’d rather not consume. Fortunately, when you are faced with a craving like this, it’s always possible to recreate your favorite dishes at home. Most of the time, with all-natural ingredients, you’ll even have something that tastes better. So, no need to sacrifice the sweet and savory, mildly spicy Asian dishes for your diet. This Paleo Beijing Beef recipe from Past Featured Chef, Tammy Flack, is a truly delicious alternative to carry out Chinese.
Servings: 4-6 people
- 3 Tbsp rice vinegar
- 1/2 tsp ground ginger
- 3-4 cloves garlic, minced finely
- ½ tsp. crushed red pepper (or to taste)
- 1 Tbsp. honey
- 3 Tbsp. coconut aminos
- 2 Tbsp. mirin
- ¼ tsp. sea salt
- Approximately 1 pound sirloin steak, sliced very thinly across the grain
- ¼ cup arrowroot flour
- 1 tsp. sea salt
- 1/4 tsp. garlic powder
- ¼ tsp pepper
- 2 Tbsp. coconut oil
- 1 onion, cut into large pieces
- 1 tsp. tapioca flour or arrowroot flour (for slurry)
- 1 red bell pepper, cut into large pieces
- 1 scallion, sliced finely and 1 Tbsp. toasted sesame seeds for garnish (optional)
Instructions For Paleo Beijing Beef
- Mix rice vinegar, ginger, garlic, crushed red pepper, honey, coconut aminos, mirin, and ¼ teaspoon of salt in a small saucepan and bring to a boil over medium heat. Reduce to low and let it simmer while you cook the beef.
- Toss beef slices with salt and pepper, and arrowroot flour. Melt the coconut oil in a large skillet over medium heat, and add the meat. Don’t overcrowd the skillet. It will probably take 2 or 3 batches to get through all of the beef, depending on the size of your pan. Once the beef is browned on one side, flip and brown the other side. As you finish each batch, place the cooked beef on a plate lined with paper towels.
- Once the beef is finished, add the bell pepper and onion to the skillet and stir fry them for just a minute. We don’t want them to be too soft; I like them to still have a little bit of bite to them. Remove them into a large bowl when they are to your liking.
- Make a slurry in a small bowl with 1 teaspoon tapioca flour or arrowroot starch plus 1 Tbsp. cold water. Mix until dissolved. Bring your sauce back to medium and once it is bubbling, add the slurry and stir until sauce thickens slightly. Remove from heat and combine meat, veggies, and sauce, tossing until well combined. Garnish with some chopped scallions and toasted sesame seeds if you like.
- Serve hot over cauliflower rice, carrot noodles, or whatever floats your boat! If you want to make the meal perfectly balanced, add a side of broccoli or sugar snapped peas to get your green. And there you go; Chinese fast-food with no guilt!
Meet The Chef:
Tammy Flack is a Primal Health Coach and paleo food blogger. Having been influenced from living in Alabama, Texas, and Puerto Rico, Tammy considers herself an AlaTexaRican. She is a passionate advocate for the primal lifestyle and eating healthy, whole foods. Find more of Tammy’s delicious recipes and learn more at PrimalWellnessPro.com