Citrus Beef and Salad Stir Fry
What you need:
cooking fat (coconut oil)
Stir Fry Beef (if you can’t find it already packaged, just buy 1 pound tender cut beef and cut it into thin strips).
1 onion – sliced
2 cloves garlic – minced
2 lemons – peeled and segmented. – Use the peel for 1 tsp. zest
2 oranges – peeled and segmented. Use the peel for 1 tsp. zest
1 Tablespoon lemon juice (from lemon #2)
1 Tablespoon orange juice (from orange #2)
1 tsp fresh ginger – grated
A big bunch of spinach (If you’re a big spinach fan like I am, use A LOT of spinach because it wilts down to almost nothing after you cook it for a few minutes.
Step 1: Melt 1-2 tablespoons of coconut oil in a large frying pan. Stir-fry the beef until ALMOST fully browned.
Step 2: Before it cooks completely, remove the beef from the pan and set it aside.
Step 3: Add a little less than a tablespoon of coconut oil (the pan will still have juices in it from the meats) and add in the ginger, onion, and garlic. Stir fry for about three minutes.
Step 4: Return beef to pan and add lemon & orange juices. Bring to a boil. Add the bunch of spinach.
Step 5: Cook only for about another minute or two, just until the spinach wilts.
Step 6: Serve over bed of segmented oranges and lemons, top with the zest for garnish.
All you need is literally…. the squash. One large squash was exactly enough for my husband and me. If you’re cooking for 3 or 4 people I’d buy two, and so on.
Step one: Preheat oven to 350 degrees.
Step two: Cut the squash in half lengthwise.
Step three: Remove the seeds from the middle, much like you would do to a pumpkin.
Step four: Place the halves cut side down on a baking sheet. Cook for 28-35 minutes.
Make sure to check the squash at the 28 minute mark. If it overcooks it’ll become mushy and you won’t get the ‘spaghetti’ effect you’re going for. Scrape it with a fork and it should shred. If it scrapes easily you know it’s ready.
Step five: When the squash is completely cooked, scrape the halves with a fork. They will end up looking like little piles of angel hair pasta, pretty much. Pour your favorite (paleo or healthy!) sauce over the squash strands and you’re all set!