How do you prepare for the weekend? Typically on Fridays I do a lot of food prep and it’s not unusual on my agenda to have what I like to call a “stir-fry kit.” I do all of the prep and chopping in advance to make a potentially spectacular stir-fry and store each individual ingredient in a separate Ziploc. For a quick and delicious Saturday lunch I pull out all the prepped ingredients and in 10 minutes I have a masterpiece. In a dish like this I’ll salt and pepper the beef and toss in a bit of olive oil. I also pre-make some of my special soy-free paleo sauce so it’s ready to add (see the recipe below).
One of the things I love about Instagram and Facebook is the constant inspiration. I really enjoy following I Heart Umami. She has a lot of Paleo-like ideas. Here I used her Thai Sesame Beef with Mushrooms as inspiration and a guide. I’m not currently eating fish sauce or soy, so I substituted this delicious paleo flavor enhancer: 2 tablespoons melted coconut oil, 2 teaspoons balsamic vinegar, and 1/4 teaspoon garlic powder and smoked paprika. 100% of the time, I use fresh vegetables. I switched it up by using fresh blanched broccolini, and eggplant, cut and sprinkled with salt for a half hour to get the water out. When doing a dish like this I sauté all the vegetables separately because they cook differently. I add new olive oil when I need it and a sprinkle of coconut amino’s on every round of sautéing, and keep adding to the platter of finished vegetables and then return everything to the sauté pan, drizzle with the sauce and toss to serve. Do your own version of this dish and let us know how it goes.