Give Me All The Green Stuff Asian Beef
This is a quick and easy weeknight meal that provides all the GREENS and protein you need out of a Whole 30 meal.
The night I made this meal for the blog I had just returned from Santa Fe Farmer’s Market where I was able to snag these veggies from local farmers, fresh is always best and HEY, “support a local farmer” my Dad would say. It’s too bad he farms cotton and not veggies. DARN IT DAD
Give Me All The Green Stuff Asian Beef
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Loading...Whole 30 Asian Beef
Ingredients
- 2 bunches baby bok choy (roughly chopped)
- 2 cups of baby broccoli
- 2 cups snap peas (I love to find purple snap peas and mix with the traditional green snap peas)
- 1/2 leek (sliced at an angle and very thin)
- 4 cloves of fresh garlic (minced) (2 cloves for the steak and 2 cloves for the veggie mixture)
- 1.5 lbs skirt steak
- 1/2 cup coconut aminos
- 1 tbsp red pepper flakes
- 1 tsp course black pepper
- 24 oz of cauliflower rice
- s&p (as needed to meat and veggies for taste preference, don't forget the coconut aminos will give a salty taste, careful with salt)
- garnish with toasted sesame seeds
Instructions
STEAK MARINADE:
Slice skirt steak thin.
Marinate slice steak in 1/4 cup of coconut aminos, red pepper flakes, course ground pepper and minced garlic.
Just before cooking the meat add a sprinkle of salt.
While your meat marinates do the below.
TO COOK THE VEGGIES:
Wash all veggies, pat dry.
Rough chop the broccoli and baby bok choy.
Heat olive oil in a skillet.
Start cooking the veggies that will take the longest first, then add the additional veggie to the same pan.
Add 1/4 cup of coconut aminos.
Add a light sprinkle of s&p.
Cover and cook veggies until tender (be careful not to over cook, you'll be able to tell if the veggies start to turn dark green).
TO COOK THE STEAK:
Heat a cast iron skillet to medium/high and then up to high.
Add 1 tsp of olive oil or avocado oil to the pan.
Add sliced steak to the pan but do not over crowd the strips of meat (you may have to cook in a couple of batches).
Cook on each side until golden brown.
To cook the cauliflower rice:
I prefer the Frozen Trader Joe's brand but any brand will work.
Add 1 tbsp of coconut oil to the pan.
Once hot add the cautiflower rice and cook as directed (I like mine to get a little color on it).
Add s&p, garlic powder and fresh or dried parsley flakes.
Notes
Love, Olive and Honey
