Tuesday, June 12, 2018

Whole30 Beef Stir Fry

Today marks day 10 for us on Whole30. 
We are 1/3 of the way to the finish! But who's counting?

Okay, I'm totally counting. 

BUT, making dinners on this program has been my favorite part of the whole thing. We have eaten some GOOD, clean meals these past 10 days!

If you missed my post on all of the meals we ate during our first week, recipes included, you can find that here

This particular recipe was inspired by one of our favorite meals we tried through Hello Fresh. Making a Whole30 version was super easy, and the flavor was delicious!

This was our dinner last night, and then this afternoon, I ate the leftovers on a lettuce wrap for lunch. Two lettuce wraps to be exact. ;)

So I recommend making the recipe as is, rather than cutting it in half, so that you can have some delicious lunch leftovers too.

2lbs ground beef (organic, grass-fed if you can)
6-8 whole carrots
4 cloves garlic, minced
Olive Oil
1tsp salt
6T Coconut Aminos (soy sauce substitute)
Juice from one lime
One bunch green onions
Ginger, minced*

Rinse and dry all produce. Slice green onions, separating the whites and greens. Mince garlic. Using a vegetable peeler, shave carrots lengthwise into thin ribbons.

Heat oil in pan. Saute white onions (green onions will be used as garnish) and garlic until fragrant (1-2 minutes). Add meat. Mix with onions and garlic as you break it apart. Add salt and coconut aminos. Cook until meat is brown and a little crispy. Add juice from one lime. 

While meat is cooking, heat oil in a separate pan. Add carrots and cook, tossing until tender (4-5 minutes).

Plate carrot ribbons. Add meat on top. Garnish with green onions and cilantro.

*After making this, I thought that fresh minced ginger would be a great addition to this meal. (And I even had some on hand, man!). If you decide to add it, I would use 1tsp and add it with the white onions and garlic at the beginning.