Whenever I make Beef Jerky from an ‘eye of the round’ roast, there are invariably lots of end bits left over (OK, I always make sure there are leftover bits…). So on days that I make beef jerky, we have some kind of beefy bits meal. Yesterday it happened to be paleo sesame mango beef and vegetable stir fry. I had these awesome Aldolfo Mangoes from the Asian market and some veggie remnants in the crisper.
Normally I would use some fresh ginger and Thai basil leaves, but seeing as I didn’t have any on hand, I substituted with cilantro, extra garlic and green onions. The beauty of making a stir fry is that you can use whatever you damn well please, and it always turns out great.
Paleo Sesame Mango Beef and Vegetables Stir Fry
- 1 lbs sliced Beef
- 1/2 a head Cauliflower (separated)
- 3 ribs Celery (sliced)
- 1 small Onion (sliced)
- 1 Aldolfo Mango (peeled and sliced)
- 4 cloves Garlic (chopped)
- 3 tbsp White Wine
- 2 tbsp Coconut Aminos (or wheat free Tamari)
- 1 tbsp Fish Sauce (sugar free)
- 1 tbsp Sesame Oil
- 1/4 cup Cilantro (chopped)
- 1/4 cup Green Onions (chopped)
- Black Pepper (to taste)
- 1 tbsp Toasted Sesame Seeds (see below)
- Fat for cooking
- Heat a wok or a large pan to med high heat and add in your fat.
- Through in the meat and stir fry for a few minutes.
- Toss in the garlic and onion. Cook for a few more minutes.
- Put the vegetables in and fry for a couple of minutes more.
- Add in the sauces, sesame oil and wine. Stir.
- When the meat is cooked ad the vegetables are to your liking, toss in the mango, cilantro and green onion and mix well. Add pepper to taste.
- Serve on plates or bowls and top with some sesame seeds.
Toasted sesame seeds: I use organic raw seeds. place seeds in a thin pan and heat on med high on the stove. Constantly move the seeds around in the pan until you start to hear them pop. Quickly remove the pan from the heat and transfer into a bowl or container for storage.