Mandarin Beef Stir Fry

Main dish | April 7, 2015 | By

Mandarin Beef Stir Fry
Serves 3
  1. 1/2 Tbsp tallow (bacon grease or ghee)
  2. 1/2 lb grass-fed skirt steak, thinly sliced
  3. 3 cloves garlic, minced
  4. 3 stalks celery, chopped
  5. 3 carrots, chopped
  6. 1 cup shiitake mushrooms, sliced
  7. 1 cup broccoli florets
  8. 3-4 Tbsp coconut aminos
  9. Splash of chicken broth
  10. 1 mandarin orange, squeezed into juice
  11. Splash of balsamic or rice vinegar
  12. 1/4 tsp red pepper flakes
  13. Sea salt and pepper to taste
  1. Melt the tallow/ghee in a large saute pan over medium heat. Add the garlic and celery and let saute a couple minutes. Then, add the skirt steak and season with a little sea salt and pepper.
  2. Continue to cook a couple minutes, then add the mushrooms and carrots. Saute one minute more, then add the coconut aminos, mandarin orange juice, vinegar and red pepper flakes. Stir well, then after a minute or so, add the broccoli.
  3. Continue to cook over medium-low heat, stirring occasionally. Once sauce has thickened up a little bit, after about 3-5 minutes, remove from heat and serve over scallion cauliflower rice.
Hearth and Honey


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