Monday, 16 November 2015

Honey Ginger Stir Fried Beef with Cabbage

This post contains affiliate links. This means that if you click on the link and decide to make a purchase, I might receive a small commission that goes back into helping me keep the blog running. Thank you for your support. 


Fancy a Chinese takeaway? Thinking of giving AIP a rest for the weekend and then coming back to it on Monday? 

Hold your horses. 

AIP, as you probably know, isn't something that you can jump on and off of, if you really want it to work. I've learned that the hard way. And trust me. The last time I decided to risk a Chinese takeaway (a fairly innocent-looking chicken and cashew nuts, if you must know) I woke up with aching joints, a fuzzy head and a headache that lasted a week. Seriously. I think it's just that me and MSG can't be friends. Even on the odd occasion.

Not good. 

But this. 




This is incredible. 

You have the spicy, fresh flavour of ginger, pungent, earthy garlic and then shredded cabbage softened in the cooking liquid. Beef and ginger. A perfect, classic combination. Whip it up in under 10 minutes. Less time that it takes to phone for a food delivery, right? 




Honey Ginger Stir-Fried Beef
from my ebook SPICE
Serves 2-3
Ingredients
1 tsp mild, unflavoured coconut oil (or use lard or bacon fat to make this coconut-free)
2 x ribeye steaks
4 large Savoy cabbage leaves, 
1 large clove garlic, peeled
1 thumb-sized piece of fresh ginger
4 spring onions, washed, trimmed and sliced
Good pinch of salt
2 tsp runny honey

Method
First, heat the coconut oil (or whatever fat you're using) in a large frying pan or wok. Cut the steaks into thin strips, trimming away any tough bits as you go, and add to the pan. 

Stir-fry the beef until browned on the outside. Quickly remove the thick, white part of the cabbage leaves and then shred them fairly finely. Throw them in the pan and then grate in the garlic and ginger. Add the spring onions and the pinch of salt. The steak should be cooked - once it is, and the cabbage is tender, turn off the heat. Drizzle over the honey and serve the beef hot. 



Looking for more paleo takeout style recipes? I love the book Paleo Takeout by Russ Crandall - full of paleo recipes to crave your takeaway cravings. Many of the recipes are easily adapted for AIP, too. Click below for more details... 






Like this recipe? Find this and over 90 more AIP compliant, paleo recipes in my ebook SPICE. Play with herbs and spices and add flavour to your food! Check it out here











No comments:

Post a Comment