Monday, February 23, 2009

Asian Beef Bowl

Since my family loves Asian food, I was so excited when I found a gluten free soy sauce, All Natural BRAGG Liquid Aminos. We made this recipe tonight; it originally called for sugar (most likely to caramelize marinade) but I left it out and the family still thought it delicious!

1 pound skirt steak, sliced in strips across the grain
2 garlic cloves. pressed
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon coarsely ground black pepper
1 teaspoon virgin coconut oil, divided
2 cups shredded red cabbage
2 cups pea shoots
1 orange bell pepper, trimmed and sliced in thin strips
1 green onions, chopped

Combine garlic, soy sauce, sesame oil, and black pepper together and pour over steak in a covered dish. Let marinade until ready for use, at least 20 minutes. Remove steak from refrigerator 20 minutes before cooking; allowing meat to come to room temperature. When ready, heat a wok or large skillet on high heat and add coconut oil, allow to melt. Add steak and stir fry until it is no longer pink, remove from pan and set aside. Gently wipe pan with clean paper towel. Add cabbage, pea shoots and bell pepper, stir fry 2-3 minutes or until pea shoots begin to wilt. Return steak to pan and warm together. Serve mixture in large bowls filled with Coconut Rice. Garnish with green onions. Enjoy!

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