Stir-Fry Beef and Shrimp
2 NY steaks, about 2 lbs (or another tender steak) sliced thinly and in half
¼ cup liquid aminos (gluten free soy sauce)
2 Tbs sesame oil
2 inches fresh ginger peeled and sliced
3 garlic cloves minced
1 Tbs chile paste
2 Tbs white wine
2 scallions chopped
2 Tbs tapioca flour (a natural thickener)
About 20 medium size shrimp, shelled and deveined (or more if you prefer)
Put the marinade ingredients into a large plastic bag, and add the beef. Let marinade at room temperature for 30 to 60 minutes.
½ white onion sliced thin
1 green zucchini cut in half and sliced diagonally
Broccoli stems sliced (use the part up by the florets that is totally usable and tender) and florets sliced to bite size, about 2 cups florets
2 carrots cut in half and sliced diagonally (preferably organic, one yellow, one purple)
10-12 large mushrooms sliced
½ head of radicchio lettuce sliced into strips
Heat a large skillet with coconut oil, add the onion, carrots, and broccoli stems. Cook about 5 minutes to soften the carrots.
Add the zucchini and saute for about 3 minutes
Add the mushrooms and just mix in, then add the meat with all the marinade into the pan.
Add the radicchio and broccoli florets
Add the shrimp and 2 Tbs tapioca starch.
Sauté until desired thickness and shrimp are cooked through, about 2 minutes.
Serve with chopped cilantro and white rice.
I wanted to make beef broccoli - I had purchased a NY steak, my current favorite :) and wanted to do something than the customary grill. I looked up a recipe for beef and broccoli but it sounded boring, and in my never-ending quest to "eat the rainbow" I came up with this recipe.
It has a couple of steps, but can be done! It is a great weeknight meal if you do your shopping ahead of time!