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Sautéed Vegetables with Beef


  • 1 lb. organic lean beef, sliced into thin strips
  • 4 tablespoon Virgin Coconut Oil
  • 1/2 c green onions, cut into 1-inch pieces
  • 2 tablespoon soy sauce (organic, traditionally fermented)
  • 1 teaspoon ginger root, thinly sliced
  • 2 tablespoon sherry, or dry wine, or gourmet vinegar
  • Pinch of whole sugar
  • 1/2 cup beef broth
  • 1 cup mushrooms, sliced
  • 1 cup bean sprout
  • 1 medium carrot, thinly sliced
  • 1 cup green beans cut in 1 inch pieces
  • Himalayan salt to taste

Procedure:

  • Heat Virgin coconut oil in a wok or pan.  Fry beef until browned. Remove and drain.
  • Stir-fry ginger and onion in 2 tablespoons of Virgin coconut oil for 1 minute.
  • Add beef broth and stir.
  • Simmer for 2 minutes. Season with soy sauce, sherry and stevia leaf.
  • Add green beans, mushrooms, carrots, and bean sprouts, stirring constantly until crisp. Add salt to taste.
  • Serve it while still hot.
Optional: Serve on a bed of alfalfa sprouts

4-6 servings


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