The holidays can sometimes get the best of us with the various parties and social engagements, busy schedules, shopping, and treats. Lots and lots of treats. Now that I’ve been eating Paleo for a few years, I find that even when I go off-roading (and I admit, sometimes it’s rather significant off-roading), my body really wants to come back to this way of eating because I feel so much better inside and out.
I think it’s pretty clear that I have a love affair with vegetables. I don’t just eat them because they’re good for me, I truly love them and crave them. If I go very long (like a meal or two) without having enough of them, my body starts to send some clear signals that it’s time for me to load up. This time last year, in fact, I flew with my son to visit some family and friends in California for Christmas and after a day of traveling, all I wanted was a giant pile of vegetables. We arrived at my friend’s house and while she offered me anything I wanted (cheese comes to mind), what I ended up doing was grabbing a bag of baby bell peppers and sitting on the couch and chatting while I took down a ridiculous amount of peppers as if they were candy.
So that’s how this stir-fry was born. There were a few too many meals that we grabbed on the go and one or two too many cookies that were eaten. My brain thought everything was great and was having fun with all the sugar. Meanwhile, my body was begging for a vitamin. The snow peas were beautiful at the store and I always have a knob of ginger in my freezer. Quickly this dish took shape. It would have been delicious on cauliflower rice or over some finely shredded cabbage, and if you do rice, that would have been great too. This little stir-fry was just what I needed to get back on track.
Ginger Beef and Snow Peas
3 tsp. coconut oil, divided
1 carrot sliced paper thin (I used a mandoline)
2 – 2 1/2 c. snow peas, rinsed
1/2 lb. stir-fry beef
1 inch knob of ginger, grated
5 cloves of garlic, minced
5 scallions, whites chopped, green tops cut in 1 in. pieces
1/4 c. coconut aminos
1 tsp. rice vinegar
1/8 tsp. red pepper flakes
sesame seeds (optional)
1) Melt 2 tsp. coconut oil over medium-high heat in a large skillet. Add the carrot and sauté for about 2 minutes, then add the snow peas with any remaining water clinging to them and the scallion whites and cook for about 4 minutes until just tender. If the pan seems too dry, add a tablespoon or two of water. Remove to a plate.
2) In a small bowl, combine coconut aminos, rice vinegar, and pepper flakes. Set aside.
3) Melt remaining tsp. of coconut oil in the pan and add the meat, stirring quickly until barely cooked through, about 3 minutes. Add the ginger, garlic, reserved veggies, and scallion tops and stir until fragrant.
4) Add the sauce and cook until it reduces very slightly, about 1 minute. Adjust seasoning, adding any salt and pepper or sesame seeds to taste, and serve.