April 4, 2013

Dinner (It's a wonderful thing!)

I found "The Naked Foods Cookbook" by Margaret Floyd and James Barry at the library and I am so happy with it! I really love cookbooks like this, I like feeling quite at home in other peoples' kitchens. I've tried four different recipes so far and they have all been delicious. The one I'm sharing with you tonight is called "Quick and Dirty Beef Stir-Fry" and it is so tasty. While I was eating it I was wondering when I would be able to eat it again because it was just that good. It was also impressively easy to make, which is another thing I adore in recipes as it seems Addie can sense when my hands are completely occupied doing other things and chooses those times to need me desperately.

Quick And Dirty Beef Stir-Fry
Makes 4 servings

2 TBSP coconut oil
1 clove garlic, thinly cut into rounds
1 heaping cup thinly sliced shiitake mushrooms (I didn't use these, as I'm not a fan)
10-ounce grass-fed beef steak, frozen and left out to defrost 10 to 15 minutes (I used pork I had in the freezer)
5 leaves of large bok choy, thinly sliced, stems separated from leaves (I used two whole shoots of baby bok choy but it could have used more I think)
1 carrot, grated
½ tsp finely grated ginger (I used at least a whole teaspoon)
3 TBSP gluten-free tamari soy sauce
Juice of 1 lime (about 1 TBSP)
½ cup store-bought or homemade Coconut Milk
2 tsp coconut sugar (optional) (I didn't include this)
1 TBSP sesame seeds (optional)

    Heat coconut oil in a large skillet or wok. Add garlic and mushrooms, stirring to coat with oil. Cook for 3 to 4 minutes.
    While garlic and mushrooms, slice the beef against the grain as thinly as possible. This is easier to do when it’s still frozen. Add the beef to the skillet and cook for 3 to 4 minutes. Add the bok choy stems (don’t add the greens yet), grated carrot, and grated ginger, and cook for another 3 to 4 minutes. Every time you add more veggies, turn the heat up slightly to keep the pan hot.
     Mix together the tamari, lime, coconut milk, and coconut sugar (if using) and add it to the pan along with the bok choy leaves. Stir, and cook for another 2 minutes until bok choy leaves have just wilted. Serve alone or on a bed of whole-grain rice, sprinkled with sesame seeds. (I served it over quinoa.)

Can I just say "Yum!" one more time? I might have to make more than one batch of it next time, because Addie managed to eat a whole serving so there was only enough left over for Noel's lunch 
tomorrow. (But not his and mine). I plan on making this again next week, and maybe even the week after that. Give it a try and let me know what you think! 

Happy Cooking,

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