I cook a lot (obviously). And, I’ve cooked for what feels like a really long time. As a result, I’m usually pretty good at adapting recipes or making new dishes up on-the-fly. Most of the time, I’m pretty lucky and can even nail it on the first try. However, there have been some recent epic fails in my kitchen.
Last week I got excited about cabbage for some odd reason (welcome to my life) and decided to make a cabbage, cauliflower, and beef casserole in the crockpot.
Four hours later, you know what I got? A bland, smelly mess. I don’t know what I was thinking by adding two cruciferous veggies to a slow cooker without sauteeing them first (to add flavor) or adding enough spices (palm to forehand), but it was a definite fail.
Fail #2 happened this weekend when I was trying to adapt this banana coconut pancake recipe. I came up with this version just before the holidays and have been loving these pancakes, but I don’t typically eat bananas or high-sugar fruits so I was playing around with a variation involving homemade applesauce. I think I got carried away by adding too much liquid and instead of fluffy pancakes, I ended up with a hot runny mess. Not fun.
The good news is that I think I finally redeemed myself with this beef and onion stir-fry…
This beef and onion stir-fry is perfect for a busy weeknight when you need something quick and healthy that also tastes like take-out (in a good way).
This beef and onion stir-fry comes together in under 20 minutes and pairs perfectly with a side of (grain-free) cauliflower rice and simple garlic broccolini. To save time, you can also add veggies directly to this dish to make it even easier as a one-dish meal.
- Coconut aminos is used in this recipe in place of the soy sauce or tamari you would find in a typical stir-fry recipe. Coconut aminos is made by tapping coconut trees, which then produce a nutrient-rich sap. You can find coconut aminos at most health food stores or online here. Once opened, be sure to store this in the refrigerator.
- I get all of my grass-fed beef from Butcher Box, a monthly delivery service for 100% grass-fed beef, pastured pork, and chicken. I can’t recommend their meats and delivery service enough! You can find out more details about Butcher Box here.
- 1 tablespoon coconut oil
- 1 medium yellow onion, sliced
- 1.5 pounds flank steak, thinly sliced against the grain
- ½ -inch piece fresh ginger, grated
- 2 cloves garlic, minced
- ½ teaspoon sea salt
- ¾ cup coconut aminos
- 2 teaspoons arrowroot powder
- Black pepper, to taste
- Add the coconut oil to a medium saucepan over medium heat. Add the onions and sauté for 5 minutes, until onions are translucent.
- Add the flank steak, ginger, and garlic and saute for 2 - 3 minutes, or until garlic is fragrant. Add the sea salt and coconut aminos and let simmer for 5 minutes.
- Temp the steak to ensure it has reached at least 145 degrees, then whisk in the arrowroot powder and allow to simmer for 1 - 2 minutes, until sauce is thick. Add black pepper to taste.
- Serve immediately, with sides of choice.