BEEF STIR-FRY

This recipe was inspired by Primal Palate (www.primalpalate.com). Their version looked so yummy, I thought why not try this in the Thermomix, so this is what I came up with. Feel free to chop and change the vegetables to suit what you have in the house. I think chicken and pork would work well too.

Ingredients

(serves 4)

  • 30 g fat (beef, duck, pork) or coconut oil
  • 2 carrots (cut into pieces)
  • 3 celery stalks (cut into pieces)
  • 1 red capsicum (sliced in 4 pieces)
  • 500g beef rump, sliced
  • ½ green cabbage, thinly sliced
  • 200g mushrooms, sliced
  • 2 spring onions sliced
  • 100 grams water chestnuts
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • ½ tsp. ground ginger
  • 1 tsp. chili flakes
  • 120 ml coconut aminos
  • 20ml fish sauce
  • 1 tbsp.  sesame oil and sesame seeds as garnishPlace carrot, celery and capsicum in Thermomix bowl and chop 5 seconds, speed 5.
    Scrape down sides and add oil or fat and cook 4 minutes, 100 degrees, REV, speed 1.
    Add beef and cabbage and cook 4 mins, 120 degrees, REV, speed 1.
    Add mushroom, spring onions and water chestnuts and cook 3 mins, 120 degrees, REV, speed 1.
    Add remaining ingredients and cook further 2 mins, 120 degrees, REV, speed 1.
    Serve garnished with sesame oil and a sprinkle of sesame seeds.If using TM31 change temperature to Varoma instead of 120 degrees.

Made this recipe and love it? Post it and tag #paleothermie – I’d love to hear your feedback!

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“The passion that Emily has for a Paleo lifestyle shines through in all she does. These recipes are quick, tasty, and will save you time in the kitchen. Enjoy!"

— Meghann Birks (Owner, Paleo Café, Mornington Peninsula Victoria)

“If you have a Thermomix or you’re thinking of getting one and you’re Paleo, you need this book”

— Steve Hayter, That Paleo Show