Between work and social engagements, I haven’t been able to devote much time to keeping up with The Fresh 20 menus ( wp.me/p1N36Q-3Q
) or recipes I’ve found on various Paleo sites ( wp.me/p1N36Q-9Z
). The Fresh 20 caters to the busy working woman, but even so – lengthy trips to the grocery store and marathon food preparations on Sundays just haven’t been on my priority list.
I’ve been making use of what I have on hand, which is good because it cleans out my pantry and has saved me some money on the grocery bills the past two weeks. I had some beef chuck that I purchased back when my friends visited a few weeks ago – I thought the beef would be great for making kebabs ( wp.me/p1N36Q-dq
) since it was already cut into the right size chunks. However, after realizing I was going to have a ton of leftover chicken after making just one skewer, I decided to freeze the chuck for another day.
Which turned out to be today! I rarely get the opportunity to use my wok, a treasured hand-me-down from my mother. When she moved to Florida a few years ago and had to pare down her belongings, I felt like I made out big time when she gave me her wok. I think it’s from 1972 – and I think she might have gotten it from a garage sale… so there are probably many gluten-related reasons I probably shouldn’t use it. But I don’t think I’ll ever let it expire.
1 tbsp grapeseed oil
2 cloves garlic, minced or pressed
2 lbs Beef chuck (usually used for making stews, but hey, why not stir fry?)
1 large onion, chopped
1 package frozen broccoli
1 tbsp gluten free soy sauce
1 cup cooked rice (feel free to cook it as you are preparing the rest of the stir fry – the whole process takes about 20-25 minutes)
1. Heat oil in your mother’s hand-me-down over medium high heat. Once hot, add garlic and then the beef (carefully to avoid splatters!) Stir until sufficiently browned, about 10 minutes.
2. Add onion and broccoli. Continue to stir and cook an additional 10 minutes, until broccoli cooks through (about another 10 minutes).
3. Add soy sauce and stir for one minute.
And that’s it! Serve over your rice. This makes 5 servings
- Calories: 430
- Carbs: 33g
- Fat: 13g
- Protein: 43g
A little bit higher in carbs than I was expecting, but I suppose you could forgo the rice if it’s a big deal. Honestly, I felt great after this – very full and satisfied.