Whole30 Mongolian Beef Stir Fry

I’m not gonna lie….diets suck! Whole 30 seems to fit the best for my family. I really didn’t want to make 3 different meals every night for dinner. Whole 30 allows me to sub easy things like cauliflower rice for the rice for me and still make my husband and son regular rice. Occasionally some stuff is more bland, but that’s easier fix for them, by using sauces or additional seasonings. I also like I can have more “regular” meals over cutting EVERYTHING out. We liked this version of Mongolian Beef. If you aren’t doing Whole 30 it’s easy to sub soy sauce for coconut aminos and cornstarch for arrowroot starch, etc.

Whole30 Mongolian Beef Stir Fry

(Adapted from The Defined Dish)

 

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1.5 lbs. flank steak, sliced against the grain in 1/4 inch pieces
salt and pepper, to taste
1 tbsp. arrowroot starch
2 tbsp. avocado oil
1 bunch of green onions (or 5-6 green onions), sliced into 1.5 inch pieces
1 tsp. sesame oil
3 cloves garlic, thinly sliced
1 inch piece of ginger, peeled and minced
1/2 tsp. crushed red pepper (optional)
1/2 cup beef broth
1/2 cup coconut aminos
2 tsp. fish sauce
1 tbsp. rice vinegar
toasted sesame seeds, for garnish

FOR SERVING
2 cups of Riced Cauliflower
olive oil
2 heads of baby bok choy
1 tbsp. fish sauce
salt and pepper

Season the sliced flank steak with salt and pepper all over. Sprinkle with 1 tbsp. arrowroot starch and toss to coat.

Heat 4 tbsp. avocado or olive oil over medium high heat in a large nonstick skillet.

Add steak, in batches, to the hot oil and begin frying, try and spread out the beef so that is spread in 1 single layer if possible. Fry on each side until it is a deep brown color, about 3-4 minutes per side. Set aside the cooked beef and continue until all of the beef is done and set aside.

Add in the sesame oil, the garlic, the ginger, and the crushed red pepper. Sauté for 1 more minute.

Pour in the beef broth and using the back of a spoon, scrape up as much brown bits as possible.

Add beef back into the skillet.

Add the coconut aminos, rice vinegar, and fish sauce. Stir.

Add in green onions.

Bring sauce to a simmer and let cook, stirring often, until sauce has thickened, about 5 minutes.

Serve over rice cauliflower and a side of seared baby bok choy (see below). Sprinkle with sesame seeds before serving.

FOR THE CAULIFLOWER RICE AND THE BOK CHOY
In a skillet, heat 1 tbsp. olive oil over medium-high heat. Add the riced cauliflower and season with salt and pepper, to taste. Saute until cauliflower is tender, about 5-7 minutes.

Cut the baby bok choy in half lengthwise. Heat a large skillet over medium high heat with 2 tbsp. olive oil. Sear both sides of the bok choy until golden brown, about 4 minutes per side. Season with salt and pepper and drizzle with 1 tbsp. fish sauce.

Instant Pot French Dip Sandwich

How many people got an Instant Pot for Christmas? I know a few friends who did and wanna share some more recipes I’ve tried in mine. These sandwiches came out really good and super easy to do!

Instant Pot French Dip Sandwich

(Adapted from No. 2 Pencil)

 

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2.5 pound chuck roast
1 tablespoon of vegetable oil
2 teaspoons of kosher salt
freshly ground pepper to taste
1/2 teaspoon of garlic powder
1 onion sliced
1/2 cup of red wine
1 14 oz can of low-sodium beef broth
1 dried bay leaf
6 soft rolls
3 tablespoons of butter melted
1/4 teaspoon of garlic powder
pinch of kosher salt
6 slices of provolone cheese

 

For best results, let chuck roast rest at room temperature for at least 15 minutes before searing.

Add vegetable oil to the Instant Pot and hit the sauté button.

Season chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side.

Using a pair on long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.

Remove seared roast from Instant Pot and set aside.

Add onions to pot and sauté just until they start to soften.

Add red wine to pot and let simmer until reduced by half.

Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.

Once wine has reduced, add low-sodium beef broth and bay leaf.

Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.

Hit Meat/Stew function and increase time to 100 minutes.

Let Instant Pot natural release for 25 minutes, then turn valve to venting to release any excess pressure.

Remove lid and transfer roast to a serving plate and shred.

Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.

Set oven to broil and place sandwich rolls on a baking sheet.

Combine melted butter, 1/4 teaspoon of garlic powder and pinch of kosher salt in a small bowl.

Brush over rolls and toast 2-3 minutes, just until gold brown.

Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.

Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.

Spicy Zucchini Cauliflower Rice

I made this over the holiday season and it was a hit. All veggies and packed full of flavor you can’t beat.

To make the prep a little easier look for pre-riced cauliflower like this in the store:

Spicy Zucchini Cauliflower Rice

(Adapted from Divalicious Recipes)

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1 head cauliflower
1 zucchini trimmed and cut into cubes
4 tablespoons olive oil
2 jalapenos deseeded and chopped
6 spring onions finely chopped
½ teaspoon chilli powder
½ teaspoon cumin
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper

Preheat the oven to 200C/400F degrees.

Trim the leaves and stalks from the cauliflower and cut into florets.
Make the cauliflower rice by either grating the florets, or using a food processor to blitz them.

Place the cauliflower rice on a parchment paper lined baking tray and drizzle with half of the oil.

Bake for 15 minutes, turning over half way through with a spoon or spatula.

Heat half of the olive oil in a frying pan.

Add the zucchini and cook for 5 – 8 minutes until slightly golden.

Add the jalapeno and spring onions and cook for a further 5 minutes.

Add the spices and stir thoroughly. Set aside.

When the cauliflower rice is cooked, stir in the spicy zucchini mixture until all of the cauliflower is coated.

Healthy Slow Cooker Buffalo Chicken Sweet Potatoes

We are big fans of buffalo wings and this dish doesn’t disappoint! I really wasn’t sure how I would like it in a sweet potato, but I have to say it’s a really good combo! Trust me this is a winner and worth the make!

Healthy Slow Cooker Buffalo Chicken Sweet Potatoes

(Adapted from Well Plated)

 

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FOR THE SLOW COOKER BUFFALO CHICKEN:
 1 1/2 pounds boneless skinless chicken breasts — (about 3)
 3/4 cup hot sauce — such as Frank's
 2 tablespoons coconut oil
 1 teaspoon kosher salt
 1 teaspoon garlic powder
 1/2 teaspoon ground cayenne
 4 sweet potatoes
 1 tablespoon cornstarch — mixed with 1 tablespoon water to create a slurry
 Chopped green onions — for serving

 

FOR THE BLUE CHEESE YOGURT DRESSING (OMIT TO MAKE DAIRY FREE):
 1/2 cup nonfat plain Greek yogurt
 2 tablespoons milk
 1/2 teaspoon white vinegar
 1/4 teaspoon black pepper
 1/3 cup crumbled blue cheese — plus additional for serving

 

Lightly coat a slow cooker with nonstick spray (I used a 6-quart but believe a smaller size would be fine too). Place the chicken in the bottom of the slow cooker.

Place the hot sauce, coconut oil, salt, garlic powder, and cayenne in a microwave-safe bowl or measuring cup. Microwave until the coconut oil is melted (about 45 seconds), then stir until smooth. If you prefer not to use the microwave, melt the ingredients together in a small saucepan on the stove.

Pour the sauce over the chicken.

Cover the slow cooker, then cook for 1 1/2 to 2 1/2 hours on high or 4 to 5 hours on low, until the chicken is cooked through and reaches an internal temperature of 165 degrees F.

Remove the chicken from crockpot and shred.

About 30 minutes before the chicken is done, bake the sweet potatoes: Preheat your oven to 400 degrees F. Prick the sweet potatoes all over with a fork, then place them on a foil-lined baking sheet. Bake until the sweet potatoes are tender, about 45 minutes to 1 hour, depending upon the size of your sweet potato. Turn off the oven and leave the sweet potatoes inside to keep them warm.

Once the chicken is shredded and while the sweet potatoes bake, mix the cornstarch and 1 tablespoon water together to create a slurry. Add it to the cooking liquid in the slow cooker, then whisk to combine. Cover the slow cooker and cook on high for 30 minutes to allow the sauce to thicken, stirring once halfway through. Once thick, return the chicken to the slow cooker and toss to coat.

For the blue cheese yogurt topping: In a small bowl, whisk together all of the ingredients—Greek yogurt, milk, white vinegar, black pepper, and blue cheese. Split open the sweet potatoes, then top with the crock pot buffalo chicken, a drizzle of the blue cheese dressing, and green onions. Enjoy hot.

Orange Beef

Happy New Year! I’m sorry for the delay in post. December is one of the worst months when it comes to busy schedules, pile on health issues, family drama and any other problem that comes up and it’s the worst time of year. Now that it’s over it’s time to start fresh and a little more stress free! This was a huge hit in our house and I loved that it’s got added veggies in the sauce and no one noticed! So go ahead let the kids pick out the veggies, they are still eating them and don’t even know it!

Orange Beef

(Adapted from Double Delicious! By Jessica Seinfeld)

 

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1 1/2 pounds filet or lean beef, cut into cubes or 1 (14 ounce) package of firm tofu, drained and cut into 1/2” cubes

1/4 cup cornstarch, plus 1 teaspoon

1/2 teaspoon pepper

2 tablespoons canola oil

2 tablespoons reduced- sodium soy sauce

1/2 cup 100% orange juice

Zest of 1 orange

1/4 cup warm water

1/2 cup sweet potato puree

1 tablespoon light brown sugar

1 teaspoon freshly grated ginger

1 teaspoon hot chili paste (if you are not using chili paste, add 2 cloves garlic)

2 medium carrots, sliced (about 1 1/2 cups)

2 cups broccoli florets

1 tablespoon canola oil

1/4 cup chopped scallions (optional)

 

Coat the beef or tofu with 1/4 cup of the cornstarch and the pepper in a large bowl.

Heat the 2 tablespoons of canola oil on high heat in a wok or sauté pan and then carefully add the cubed beef or tofu. Cook until golden brown and crispy, about 7 to 8 minutes, stirring once or twice. Transfer to paper towels to drain excess fat.

 

In a separate bowl, combine the soy sauce, orange juice, zest, water, sweet potato puree, brown sugar, ginger, chili paste or garlic, and the remaining cornstarch and mix until smooth.

 

In a clean sauté pan, sauté the carrots and broccoli in 1 tablespoon of oil for 1 to 2 minutes.

Push the carrots off to the side, add the soy sauce mixture, and bring the sauce to a boil.

Then add the beef or tofu to the pan and coat with the sauce.

Cook 1 to 2 minutes more, until the sauce thickens. Garnish with scallions and serve immediately.