I love ginger beef from chinese restaurants. That being said, the stuff is filled with questionable ingredients including high fructose corn syrup, msg, and some weird dyes because that red colour is definitely not natural. My favourite local meat company, Two Rivers, sells organic beef strips that we keep on hand in the freezer to use for fajitas. I used them to make this ginger beef almost a year ago and it has become one of our favourite recipes. It is fast to make and satisfies the craving.
PALEO GINGER BEEF
Your favourite chinese take out ginger beef without the added msg and sketchy ingredients, turned paleo.
- 1 lb grass fed beef strips or flank steak, sliced
- 1 red pepper
- 1 yellow pepper
- 3 tbsp coconut sugar
- 4 tbsp coconut aminos
- 1 tbsp sriracha
- 1 tsp sesame oil
- 3 tbsp fresh ginger, minced or 2 tsp ground ginger
- 1 head cauliflower, riced or 1 bag riced cauliflower
- 2 tsp coconut oil, divided
- 1/4 cup green onion, chopped to garnish
- 1 tsp sesame seeds to garnish
Whisk together coconut sugar, coconut aminos, ginger, sriracha, sesame oil, and optional chili flakes. Rinse the beef while and add to the marinade.
Add 1 tsp coconut oil to a pan and heat over medium high heat. With tongs or a slotted spoon remove the beef from marinade, and add to the pan.
In a separate pan heat the remaining coconut oil at medium. Add the cauli rice and stir frequently until heated through.
Once the beef is almost cooked through, lower heat to medium and add the sliced peppers. Stir for a minute and add the remaining marinade and reduce the sauce to coat the beef. It will not be saucy once fully reduced.
Serve the beef and peppers over cauli rice, topping off with green onions and sesame seeds.