Paleo Asparagus, Mushroom & Beef

Ingredients

• 1 lb Beef
• 1 Red Bell Pepper
• 16 Asparagus Spears
• 6 Mushrooms (Baby Portobello preferred)
• Adobo Seasoning (for dusting the beef)
• 1 Tbsp Coconut Vinegar
• ½ cup GF Chicken Stock
• 2 Garlic cloves
• 2 Tbsp Agave or honey
• 2 Tbsp Olive Oil or Fat of Choice
• ½ cup Coconut Aminos (or GF Wheat-free Tamari)
• Green Onions
• Salt and Pepper (to taste)
• *Optional: 1 Tbsp Arrowroot + 3 Tbsp Water

Instructions

1. Slice the beef into ¼” strips
2. Dust with adobo seasoning and vinegar (optional) and set aside
3. Cut the asparagus into 1 1/2” pieces, slice the mushrooms to ¼” thick and the pepper to 1” pieces
4. Toss in sea salt and pepper and set aside
5. Combine the chicken stock, garlic, honey, coconut aminos and arrowroot (use to thicken sauce) and water
6. Blend and set aside
7. Heat the oil over medium-high heat in a large pan or wok
8. Once hot, add the pork. Cook until almost no longer pink
9. Add the vegetables to the pork
10. Cover and cook for about 2 minutes, then add the sauce
11. Stir to coat and cook until the asparagus is done (about 2 more minutes covered)
12. Garnish with green onions and enjoy!