Here’s a new way to cook stew beef that’s a little more summer-friendly than hot stew. Enjoy this fresh Asian-inspired veggie and beef stir fry over a bed of coconut rice!
(Gluten Free, Dairy Free, Soy Free, Refined Sugar Free, Nut Free, Paleo, Primal, GAPs Friendly)
We just turned the cattle out on the range. It’s officially summer. And that means we are enjoying beautiful 60 to 70 degree days and are no longer in the mood for those warm hearty beef stews we enjoyed last winter. So does this mean we can’t use stew beef again until then? Absolutely not! In fact, this method is one of our very favorites for cooking stew beef. Just marinate it for a good long time for great tenderness and flavor, then stir fry hot and fast with lots of veggies. You can even reuse the marinade by cooking it in with the stir fry as a sauce.
Asian Stew Beef Stir Fry with Coconut Rice
- 1 pound Alderspring Ranch Organic Grass Fed Stew Beef
- 1 tablespoon coconut flour
- 2 tablespoons olive oil
- 2 teaspoons granulated garlic powder
- 2 cloves fresh garlic minced
- 2 teaspoons fresh grated ginger
- ¼ cup water
- ¼ cup apple cider vinegar
- ½ cup coconut aminos
- ½ teaspoon chili flakes more or less, depending on how hot you like. This is moderately hot
- 1 tablespoon melted honey
- 1 purple or regular onion sliced thinly into half-rounds
- 3 medium-sized carrots thinly sliced
- 1 mini bell pepper thinly sliced
- About 5 brussels sprouts chopeed (or about ½ cup chopped cabbage)
- Thaw the stew beef completely.
- Briefly rinse the stew beef and pat dry with a paper towel. This will get all the excess meat juices off so that it doesn’t ruin the sauce later on.
- Put the stew beef in a bowl.
- Add the coconut flour, olive oil, garlic powder, garlic, ginger, water, vinegar, coconut aminos, chili flakes, and honey. It’s ok if the honey doesn’t mix in very well.
- Cover the bowl and marinate in the fridge for at least 5 hours or overnight.
- About 15 minutes before starting the meat, start cooking your coconut rice.
- When you’re ready to cook the meat, heat a pan to medium high heat on your burner and grease with about a tablespoon of coconut oil or olive oil.
- Spoon the meat into the pan with a spoon that has holes in the bottom to allow the marinade to drip back into the bowl. You don’t want to add too much marinade to the pan.
- Cook the meat on medium-high or even high heat if it doesn’t smoke too much for about 5-10 minutes, until the meat is browned but not fully cooked.
- Remove from heat and place on a plate.
- Add another 1 tablespoon or so of oil to the pan. Add all your veggies except the brussels sprouts.
- Cook for about 5 minutes on medium-high or high heat, stirring occasionally but allowing to brown.
- Add the brussels sprouts and cook for a few more minutes.
- Add the beef back into the pan and pour on about ¾ of the marinade from the beef. Cook, stirring, for a few more minutes.
- Remove from heat and serve over a bed of coconut rice (recipe below).
Click here for the coconut rice recipe!
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