My beautiful sister has decided to take it upon herself to try out this Whole30 phenomenon. (Just a basic description – clean eating – no sugar, no grains, no legumes, no dairy, no alcohol). Something I would think may be quite difficult but when I found out that this recipe is Whole30 compliant I summoned my mother to make it for us, and realized it isn’t very difficult to follow.
In my own words, Whole30 is kind of like taking out the fillers in food/recipes. In a stir-fry, why do you need anything besides vegetables, spices, and meat? Do you really need to have it with rice or noodles? I found it almost too filling without it so I’m going to say, no.
I truly love a good stir-fry, and the lean meat tons of veggies ones are the best kind! Just remember to prepare all of your ingredients before you even take the pan out of it’s storage. This is a quick cooking method, and the vegetables will overcook if you are not prepared.
Adapted from The Healthy Foodie
Serves 3, with a little for leftovers
Cut beef into bite size pieces and sprinkle them with S&P.
Preheat a wok over medium-high heat. When pan is sizzling hot, add the pieces of beef and sear them quickly, just enough to get them nice and golden brown. (DO NOT ADD WATER – Mama). Remove from wok and set aside.
Put the wok back over the heat and add the mushrooms. Cook until brown on both sides, then throw in the onions, bell peppers and green beans.
Quickly cook the vegetables until slightly softened.
Add the garlic, ginger, red pepper flakes, and lime juice.
Throw the meat back into the pan and stir to combine. Cook for another minute or two to combine the flavours.
Now, I’m just going to quickly mention again that my Mama, who still works full-time, made this delicious recipe in no-time. She also altered it from it’s original format because she didn’t have everything that was required, without asking me what to substitute. It was incredible. Just sayin’.