Beef and Broccoli Stir Fry (Paleo)

I really don’t know why I don’t eat more stir-fry for dinner. I really should since it makes for such a quick, filling, and satisfying meal. Plus, they’re so versatile! Not to mention, lunch leftovers for those busy school/work days that make all your friends jealous. Hmmmm, new fall resolution perhaps? Stir-fry at least once a week? Sounds like something I can most certainly stick to 🙂

Beef and Broccoli Stir Fry (Paleo)

Ingredients:

2 tbsp avocado oil

1 large onion, chopped

3 garlic gloves, minced

1 tbsp minced ginger

1 tsp crushed red pepper flakes

salt and pepper

1 lb organic beef cubes, thawed 

1 large head of broccoli, cut into florets

2 eggs

salt and pepper

Optional: Cauliflower rice

Directions:

In a large and deep skillet, heat oil and add in onion, garlic, ginger, pepper flakes,  salt, and pepper. Let cook for 5 minutes, mixing occasionally. Add in beef cubes and cover with a lid. Let cook for another 5 minutes, lifting the lid halfway through to stir contents. Stir in broccoli, cover with lid, and cook for 10 minutes, again checking every few minutes to stir.

Meanwhile, scramble eggs in another pan. Once cooked fully, add in salt and pepper and chop into small pieces with your spatula.

Once the 10 minutes are up for your stir fry, turn off heat and mix in eggs. Adjust taste with salt and pepper. Serve over cauliflower rice, if desired.

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Spiced Cabbage, Broccoli, and Almond Stir-Fry (Paleo)

Yeah, yeah, yeah. Everybody was obsessed with cabbage last week. But my love for cabbage has and continues to extend far beyond St. Patty’s Day. My family usually has several heads of the stuff sitting around on any given day (right now we have 5). We just chop it down, place it in a huge bowl, and eat it raw whenever we want something to munch on.

*Bonus “recipe” for you guys*: 6 cups raw and chopped green or purple/red cabbage + 1 tbsp olive oil + 1/2 tsp garlic powder + salt and pepper = my “popcorn” (Yup- popcorn. I eat this while watching movies all the time now).

And, evidently, it’s my comfort food now. This past week, I had an incredibly intensive all-essay midterm. And it took me 3 hours to complete due to my slow handwriting. Actually, scratch that. I didn’t complete it because it was too long. And it was the most frustrating thing because I knew all the answers and how to respond to scenarios- I just couldn’t write quick enough! I can’t even be mad at my professor because she was so nice and let me just verbally give her the remaining answers without any deduction. And she ended up being more upset then I was about taking so long (past the 3 hour class period).

So yeah, I came home completely embarrassed and tired and ready to eat my emotions with whatever my hands could reach, preferably something doused in chocolate.

Right as I walked through the door though, my dad called out that he had just chopped down a new head of cabbage if I wanted some.

Boy, did I. I made up my “popcorn” and ate the whole head.

Needless to say, I had no desire for any chocolate afterwards.

Anyway, since cabbage apparently got me through a tough spot recently, I thought I’d post my second favorite cabbage recipe (sorry, but my popcorn will always be first 😉 )

Spiced Cabbage, Broccoli, and Almond Stir-Fry (Paleo) 

Ingredients: 

1 tbsp ghee

3 tbsp minced ginger

1 tbsp ground cumin

1 tsp turmeric

1/2 tsp cinnamon

1/2 head of cabbage, chopped

1/2 head of broccoli, chopped into small florets

salt and pepper

1/4 cup chicken, beef, or vegetable broth, divided

3 tbsp almonds

Directions:

Heat ghee in a pan over low heat until melted and add in ginger, cumin, turmeric, and cinnamon. Stir together for 30 seconds and then add and mix in cabbage. Top with a lid, turn up the heat a little, and let cook for 8 minutes. Stir every so often and add in broth, 1 tbsp at a time, if spices are sticking to the pan. Add in salt, pepper, and broccoli and cook (again, with lid on) until broccoli reaches its desired tenderness (I cook it for 10 minutes). Add in almonds and cook for another 3 minutes before serving.   

Sesame Broccoli and Carrot Stir Fry

For the next week, I’m going to be “housesitting.” This means I’m living at someone’s house while they’re away on vacation. I’ve done this so many times that I feel like this house is my second home. Unfortunately, the house is a little far away from where I live, meaning I’m in complete isolation most days.

Thank you gas prices.

It also means that I have ample amount of time to experiment in the kitchen. Yesturday, I made a whole bunch of snacks and treats (recipes to come after some slight adjustments). This meant that by dinnertime, I wasn’t really hungry. Not to mention, I only had random food at hand. As a result, I decided to make a quick stir fry.

The awesome thing about stir fry is that there’s so many options. In fact, I feel kinda bad about posting this cause I don‘t really consider this a recipe as much as just a side dish idea. However, it turned out so good that I figured it might be useful if someone needs a last-minute food inspiration.

Note: If you want it as a main dish, I recommend adding more veggies or some chicken or shrimp.

Sesame Broccoli and Carrot Stir Fry 

Ingredients:

1 tbsp unrefined coconut oil

2 garlic cloves, minced

1 head of broccoli, chopped

1 and 1/2 cups carrots, sliced

1/4 tsp curry powder

1/4 tsp crushed red pepper flakes

2 tbsp soy sauce

1/2 cup sliced shiitake mushrooms

2 tsp sesame seeds

Pepper

Directions:

Heat oil in a deep skillet over medium-low heat. Add in garlic and sauté for 4 minutes. Mix in broccoli, carrots, curry powder and pepper flakes. Cover with a lid and let cook for 5 minutes, mixing every minute or so. Stir in soy sauce and place lid back on. Cook for 12 minutes, again mixing every so often. Add in mushrooms, sesame seeds, and pepper. Cook for 2 more minutes before serving.