Ever since my mom gave us her old wok, we’ve been attempting to bring it into use more often. We’ve made hot and sour soup, which was really fun, but the ingredient list was pretty extensive. I know I’ll make it again, but I wanted to attempt something less demanding with this awesome cooking tool.
When we got home Thursday night, we were looking for something quick and easy to throw together. A quick trip to Whole Foods for grass fed stew meat was all we needed. Everything else we had at home. This stir-fry is a pretty straight forward preparation. The thing that took the longest was likely preparing the stew meat. If you don’t have a wok, a high-walled skillet will also do the trick. Also, feel free to add/substitute vegetables in this recipe. The amazing thing about stir-fry is that you can mix up just about anything!
1 lb grass fed beef stew meat, thinly sliced into strips
1 Tbsp coconut aminos
1 tsp coconut vinegar
1/2 large white onion, sliced
1 red bell pepper, sliced
1 C loosely packed spinach
1 Tbsp chili paste
1 1/2 Tbsp coconut oil
1/4 tsp arrowroot powder (optional)
Cut beef into thin strips, and marinate with coconut aminos and vinegar (apple cider vinegar will work as a substitute). Marinate for 10-15 minutes. While marinating, prepare the red bell pepper and onion.
Heat coconut oil in your wok over medium-low heat. Add beef and sauté until all sides are browned, approximately 5-7 minutes.
Add onion and continue to sauté for an additional 5 minutes until onions are translucent.
Add red bell peppers for an additional 3 minutes.
FInally, add spinach and chili paste for a final 1-2 minutes, until spinach is wilted. You may also use the arrowroot powder to thicken the juices into a sauce, but it’s not mandatory. This is great alone, or could be served over a bed of cauliflower rice.