Here’s a quick recipe that you can make with ingredients we tend to have lying around the house – thanks to our garden and fresh farm deliveries!
This doesn’t require a crock pot/slow cooker, but the beef and veggies are tender and delish. Whip this up in less than 30 minutes and have a tasty and satisfying meal for the family.
Enjoy!
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
- Slice the beef into ¼” strips
- Dust with adobo seasoning and vinegar (optional) and set aside
- Cut the asparagus into 1 1/2” pieces, slice the mushrooms to ¼” thick and the pepper to 1” pieces
- Toss in sea salt and pepper and set aside
- Combine the chicken stock, garlic, honey, coconut aminos and arrowroot (use to thicken sauce) and water
- Blend and set aside
- Heat the oil over medium-high heat in a large pan or wok
- Once hot, add the pork. Cook until almost no longer pink
- Add the vegetables to the pork
- Cover and cook for about 2 minutes, then add the sauce
- Stir to coat and cook until the asparagus is done (about 2 more minutes covered)
- Garnish with green onions and enjoy!