Mouthwatering Szechuan-Style Stir Fry Beef with Bok Choy and Mushrooms for Paleo Diet

Allergens

N/A (No known allergens in the recipe)

Ingredients

• 1. 1.5 pounds beef sirloin, sliced thinly against the grain 2. 400 grams bok choy, chopped 3. 1 cup mixed mushrooms (shiitake, oyster, and enoki), sliced 4. 2 tablespoons coconut oil 5. 2 cloves garlic, minced 6. 1
• inch ginger root, grated 7. 2 green onions, chopped 8. 2 tablespoons gluten
• free soy sauce 9. 1 tablespoon Szechuan chili oil 10. 1 tablespoon Szechuan peppercorns, toasted and ground 11. 1 tablespoon rice vinegar 12. 1 teaspoon sesame oil 13. Salt and black pepper, to taste

Instructions

1. Prepare the ingredients by slicing the beef, chopping the bok choy, and slicing the mushrooms. In a small bowl, mix together soy sauce, Szechuan chili oil, ground Szechuan peppercorns, rice vinegar, and sesame oil to create the stir fry sauce.
2. Heat coconut oil in a large wok or skillet over high heat. Add garlic and ginger, and cook until fragrant.
3. Add beef to the wok and stir fry for 2 3 minutes or until cooked through. Remove from the pan and set aside.
4. In the same wok, add more coconut oil if needed, then add bok choy and mushrooms. Cook for about 3 minutes or until they are tender yet crisp.
5. Return the beef to the wok and pour in the prepared stir fry sauce. Mix well and cook for another 2 3 minutes until everything is heated through. Season with salt and black pepper, if needed.
6. Remove from heat, garnish with chopped green onions, and serve immediately.

Chef’s Insight

1. To achieve a truly authentic Szechuan flavor, consider using Kansui-treated chili oil for added depth of taste.

Notes

1. The flavors of this dish can be adjusted according to personal preference, adding more or less heat as desired.