Korean Beef and Carrots with Snap Peas

Grain-Free, Nut-Free, Dairy-Free, Gluten-Free, Egg-Free, AIP Option

Serves 4

Prep Time: 10 minutes

This dish is DELICIOUS and easy to make! Double the recipe and you can reserve half of the food for a hassle-free "frozen dinner" option. Simply store it in the freezer and easily reheat it in the oven for those hectic days when you're pressed for time or feeling overwhelmed.

Reduce the cost of this meal and make it “go further” by serving over cauliflower rice, wild rice, or with noodles.

Two cooking methods are provided below: a slow cook method and a fast cook method for those days when you are in a hurry!

As always, choose organic when possible and ask your body if it wants each ingredient.

Personalize your diet based on your body’s individual needs. Before adding each ingredient, ask your body if it wants that specific ingredient. If not, leave it out. If it does, ask how much it wants.

Feel free to venture outside of this recipe by asking your body if it wants to include other meats, vegetables, herbs, or spices that aren’t listed below.

Ingredients:

• 1 pound beef stew meat

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper (omit for AIP)

• 3 teaspoons olive oil

• 1-1/2 Cups sliced button mushrooms

• 1/2 Cup pearl onions or shallots, peeled and cut in half

• 6 Tablespoons coconut aminos

• 2 Tablespoons maple sugar

• 2 Tablespoons lime juice

• 5 teaspoons raw garlic, minced

• 1/2 teaspoon crushed red pepper flakes (omit for AIP)

• 1 teaspoon ground ginger or freshly grated

• 2 Cups julienne-cut carrots

• 1 8-ounce package fresh snap peas

Optional: Serve over cauliflower rice or wild rice, which is gluten free. Top with cilantro.

Instructions:

1. Season beef with salt and pepper.

2. In large skillet, heat olive oil over medium heat then add beef. Cook roughly 5 minutes or until browned on all sides.*

3. In a slow cooker, combine browned meat, mushrooms, and onions.

4. In a glass bowl, whisk together coconut aminos, sugar, lime juice, garlic, red pepper, and ginger. Pour over meat mixture in the slow cooker.

5. Cover and cook on low for 6 hours.

6. Open lid and stir in carrots and snap peas. Cover and cook on high for 15-30 minutes, depending on how crispy you’d like the vegetables.

7. Serve over cauliflower rice, wild rice, noodles, or eat as is. Sprinkle with cilantro or sliced green onion, if desired.

*Faster Cooking Method: Add beef and oil to a skillet and cook until meat is cooked throughout. Next, add meat to a slow cooker along with the marinade, carrots, snap peas, mushrooms, and onions. Mix well. Cover and cook on high for 15-30 minutes, depending on how crispy you’d like the vegetables.