Pepper Beef and Vegetables

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The other day we went over my boyfriend’s mother’s house for his brothers 15th birthday. His brother requested beef with peppers and onions, but all I remember hearing was “pepper steak”. It was a dish that was sort of inspired by the Chinese food dish, with a soy based sauce, and thickened with flour. Since Mike and I are not eating gluten (He’s not quite as strict Paleo as I am), It was worked out that a portion of the steak strips and veggies would be set aside for us, and I could make it using ingredients compliant with our lifestyle. I definitely appreciate the consideration! I might not have had control over the source of the beef or veggies (It was NOT grass-fed), but I cooked it in coconut oil, and used coconut aminos, as well as my own choices in spices. It was a huge success. It was so good, that I decided to re-create it tonight, using ground beef, and fresh vegetables from the farm stand. The secret ingredient, is definitely one of my favorites for the fall season, and compliments the sweetness and beef flavors: Cinnamon! I also seem to have been inspired in a different direction….”Pepper Beef and Onions” originally was referring to pepper the vegetable, where I took it to mean the spice.

Ingredients:

  • 3 or 4 large florets broccoli, chopped
  • 5 cloves garlic, chopped
  • 1 carrot, chopped small
  • 1 onion, quartered and sliced
  • 2 peppers, chopped
  • 4 stalks celery, chopped
  • 1/3 cup coconut aminos
  • 2-3 big tablespoons coconut oil
  • 3 Roma tomatoes, chopped
  • 1 lb ground beef
  • Lots of pepper (I used a combination of black and an exotic blend), with cayenne and cinnamon
  1. Chop vegetables and saute in the coconut oil and coconut aminos over medium heat, keep covered.
  2. When they soften a little and cook down, add the spices and tomatoes, then stir. Cover pan in between.
  3. When the vegetables are cooked and have reduced a lot, add a bit more black pepper, the ground beef, and cook until meat is cooked through, stirring occasionally.

It came out absolutely fabulous. It was even better than how I made it over the weekend, now that I had full control. I liked the ground beef version, and it was a nice easy dinner. Other than chopping, it was really minimal. I served it with half an avocado, and the creamy fatty awesomeness definitely complimented the salty savory aminos in the dish.

 

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