Chinese food. It’s the meal you eat too much of because you can’t stop going back for just a little more even though you’re full. Or it’s the meal that, if you’re like me, imagine all of the ingredients and salt in it, and you’ll easily be able to put down that extra spring roll and opt out of seconds. Either way luckily for you I’m handing you a fortune cookie and in it says, “You’re next meal will be so worth going back for seconds”. Granted that means making the recipe below, of course. So skip the take-out and greasy left-overs and opt for a more healthy, nutritious and super easy version of a Friday night take-out dinner. I promise you’ll want seconds and, like your fortune says, go right ahead and help yourself!
Serves: 4/Cook time: 30 minutes
- 1/3c Coconut Aminos (make sure to use coconut aminos to stay soy-free not liquid aminos which contain soy, can sub with regular tamari if not paleo)
- 1/2c vegetable broth
- 3tbsp rice wine vinegar
- 2tbsp coconut flour
- 2tsp ground ginger
- 1/4tsp ground black pepper
- 1lb thinly sliced sirloin steak cut diagonally along the grain into thin strips
- 2 cloves of garlic, minced
- 1c baby bella mushrooms, sliced
- 3c kale, chopped
- 2tbsp olive oil
- green onions to garnish
- In a large ziplock bag, combine all ginger sauce ingredients and mix. Add in steak pieces and marinate. Place sealed in fridge for at least 15 minutes.
- Once steak is ready, heat oil in a large wok or saute pan over medium-high heat. Remove steak from bag with a slotted spoon (reserving sauce) and add to pan. Saute for about 5 minutes or until lightly browned. Remove steak with slotted spoon and set aside.
- Add veggies and remaining sauce. Stirring occasionally to prevent burning and until kale is wilted and mushrooms are cooked.
- Add in steak and toss to combine. Serve with Cauliflower “Rice”, quinoa or brown rice. Top with chopped green onions and fresh black pepper.