Ingredients

The following ingredients have 4 Servings
  • 1 lb. boneless round steak (cut into 2-inch strips;)
  • 4 cups broccoli florets;
  • 1 small onion (thinly sliced;)
  • 1 red bell pepper (thinly sliced;)
  • 1 clove garlic (minced)
  • 1 tsp. ground ginger
  • ½ cup of water
  • ½ tbsp coconut aminos
  • 2 tbsp. coconut oil
  • Sea salt and fresh black pepper
  • 1 ½ lb. Brussels sprouts
  • 2 cloves garlic (minced)
  • Sea salt and freshly ground black pepper to taste

Instruction

  • Warm the cooking fat for the Brussels sprouts in a cast-iron skillet over medium heat. Add the minced garlic and cook until golden, about 3 min.
  • Add the Brussels sprouts to the garlic, season to taste with salt and pepper, and cook until soft (about 15 minutes), tossing them around once in a while. Remove the Brussels sprouts and set them aside.
  • Warm the coconut oil in a cast-iron skillet over medium heat, and stir-fry the beef until well cooked, about 6 minutes. Remove the beef from the skillet.
  • In the same skillet, cook the onions, broccoli, and red bell peppers until the broccoli is soft, about 5 to 6 minutes.
  • Return the beef to the skillet.
  • In a small bowl, combine the water, the coconut aminos, the ground ginger, and the minced garlic, and season with salt and pepper to taste.
  • Add this mixture to the pan. Cook everything for 2 to 3 minutes, and then remove it from the heat.
  • Reheat the Brussels sprouts.
  • Serve the stir-fry on top of the sautéed Brussels sprouts.