After a week-long vacation, the holidays, and being out of my routine, I could not wait to come home and cook my first homemade, healthy meal of 2015. I found a simple recipe for Asian Beef while browsing on Pinterest at the beach, and I decided she was the foundation on which to build my next culinary adventure.
I modified this recipe to suit my own tastes and to make healthier, and the result was honestly one of the best dishes I have ever made! I had to immediately come up to my office after dinner and write it all down so that I would not forget how I did it! (That happens to me a lot – I cannot recreate something I cooked to the T because I was messing around and too lazybones to write it down then can never remember what I did! Not this time!)
In the last year or so, I have almost completely replaced all of my spices from conventional to all organic, but there are a few non-organic lingerers I am trying to use up, which include several of my Asian staples. Whenever possible, always use organic spices, organic vegetables, and grass-fed and antibiotic-free meats. Earth Fare at Westgate in Fairview Park is my favorite place to shop for groceries, and you can find the GMO-free, organic, and antibiotic-free versions of anything you can think of! It really makes a difference, not only in taste, but in how you feel once you have been clean for a while.
Asian Beef with Mushrooms, Snow Peas and Water Chestnuts Over Jasmine Rice
Ingredients for Asian Sauce
6 Cloves Garlic – Minced
2 Tablespoons Organic Light Brown Sugar
3/4 Cup of Tamari (this is gluten-free soy sauce and it is not as salty – invest in a bottle straight away!)
3 Teaspoons Rice Vinegar
1/2 Teaspoon Ground Ginger
1 Teaspoon Toasted Sesame Oil
1/2 Tablespoon Sesame Seeds
Instructions: Whisk all ingredients together in a bowl with a fork until brown sugar is dissolved. Place in refrigerator for 30 minutes while prepping the rest.
Ingredients for Beef and Vegetables
3/4 lb Grassfed, Antibiotic Free Sirloin Strips, sliced very thin
1/4 lb Snow Peas (boiled for 3 minutes, then drained)
1 can Sliced Water Chestnuts
1 Package Organic Whole Button Mushrooms, sliced very thin
Two 1/2 Teaspoons Organic Coconut Oil (Unrefined), divided
Two 1/2 Teaspoons Toasted Sesame Oil, divided
Pink Himalayan Sea Salt (to taste)
1 Package of Tasty Bite Organic Jasmine Rice
1. In a Wok or a Stainless Steel Skillet, add one of the 1/2 teaspoon of Coconut Oil to the pan over Medium-High heat until sizzling.
2. Add in the sliced Mushrooms and Water Chestnuts and stir-fry in the Wok or Skillet. Once they are in the pan, pour one of the 1/2 teaspoons of Sesame Oil down the side of the pan and let move to the center by tilting the pan. Continue to stir-fry this mixture and add a dash of the Pink Himalayan Sea Salt. Cook about 5 minutes, then transfer to a bowl and set aside.
3. In the same Wok/Skillet, add the remaining 1/2 Teaspoon of Coconut Oil over Medium-High heat. Once sizzling, place the strips of Beef flat in a single layer on the bottom of the pan. Add remaining 1/2 teaspoon of Toasted Sesame Oil to side of pan and let flow to the bottom again. Shake pan around to even out the oils around the beef strips. Brown on both sides until desired temperature. Remove from pan and place between two paper towels to remove excess grease.
4. Wipe out the pan, removing any oils and bits.
5. Add back to the pan the ‘Shooms, Water Chestnuts, Snow Peas, Beef and top with the sauce over Medium heat and cook for about 3 – 5 minutes, until warmed through.
6. Serve over Steamed Jasmine Rice – Tasty Bite Organic brand in the 90-second pouch is my favorite for when you are short on time and cannot steam it yourself.