Peppercorn Beef and Vegetables

My recipes are grain free, refined sugar free and many are dairy free. I am on a journey to create and make a healthier me. Most of my friends have no idea how bad my health was getting and how bad it was. I finally with the encouragement from a good friend went to a Functional Health seminar. I am now under the care of the functional doctor. I am on supplements as well. I don’t think I believed that I would feel better this soon, just by not eating any grains, refined sugar and limiting my dairy. I only use butter, coconut, avocado oil, grapeseed oil or olive oil. I don’t currently eat peanuts, potatoes, corn as it is a grain, and coffee. I must admit I have cheated on my diet by having a cup of coffee with stevia and either coconut milk or cream.

My recipes are just what I make for my family to eat. My family does still do fast food and has not adjusted the way they eat. Some days my family makes their own food. I fast 3 to 4 days a month. When I fast my family fends for themselves. But when I cook my family eats my way.

I love variety and different flavors. My meals often go off what I feel like or would like to eat. On this day I wanted an Asian flavor.

 

2 lbs. beef cut of your choice I used Tri-Tip

Marinade

1/2 tablespoon mixed peppercorns

1/8 cup Coconut Aminos Teriyaki

1/8 cup Coconut Aminos

1/8 cup Coconut Aminos Garlic Sauce

1 Tablespoon LC’s Steakhouse Sauce

1/4 teaspoon smoked paprika

1/4 teaspoon True Lime 

1/4 teaspoon cayenne pepper

1 Tablespoon maple sugar

1/4 teaspoon liquid smoke hickory

1/4 cup fresh orange juice or store bought

*juice of one lemon

*juice of one lime

Vegetable Additions

1/2 cup chopped onions

1/2 cup chopped sugar snap peas

1/2 cup snow peas

1/2 cup chopped broccoli

1/2 cup chopped bell peppers (I used baby bell peppers)

1/4 cup reserved marinade

2 tablespoons avocado oil

*Suggests optional items

 

Place your beef in the freezer for 30 – 40 minutes (this will make it easier to cut) Use a mortar and pestle to smash open the peppercorns (just break open the peppercorns large pieces are good). If you don’t have a mortar and pestle then put in a sealed plastic bag and use a rolling pin to crush the peppercorns. Leave some large pieces of peppercorns. Pour the crushed peppercorn and remaining ingredients into a large bowl and whisk until blended reserve 1/4 cup of marinade. Place remaining marinade into a sealable gallon size bag. Cut the steak into thin slices or strips no more than 1/8″ thick. Once all the meat is cut or sliced add it to the marinade. Leave in marinade 4 hours to overnight.

Remove steak slices from marinade and cut into smaller slices. Discard the bag with the remaining marinade.

Heat avocado oil up in a Wok or large pan. When the oil is hot add the onions and cook until translucent. Add remaining vegetables and cook until desired consistency. Next add in the beef, reserved marinade and cook until desired consistency for your beef. I like mine a little pink still. Turn of Wok or remove the pan from heat (turn off the stove). Can be served with cauliflower rice or as is.

 

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