Farmers Market Beef Stir Fry

This Sunday I went to the farmers market and, inspired by what I found, I created this scrumptious beef stir fry.The beef was pasture fed (meaning it’s been eating grass as it’s intended to do) and from a small farm in Pennsylvania. It was absolutely delicious!

I encourage you to always pick the best quality beef available and if it’s more expensive - just buy and eat less. Rather that then eating an animal that’s been fed a diet of corn and antibiotics and who lives a less than happy life. A happy animal leads to healthy, nutritious meat which means it’s a nurturing food with strengthening energy for you!
A stir fry, stew or soup is a great way to stretch a small piece of meat!

(serves 2)

3 cloves garlic
1 tbsp ghee or grass-fed/pasture butter
2/4 lb beef - I used sirloin sliced 1/4 inch thick against the grain. Season with seasalt and pepper.
1 small onion. Cut into slices.
2 carrots. Sliced diagonally.
1/2 head of Chinese cabbage. Sliced.
1 red bell pepper. Sliced.
1/2 hot pepper. Minced.
1 tbsp nama shoyu
Drizzle of toasted sesame oil
1 cup fresh basil

In a saute pan or wok saute garlic in the butter and add the beef. Brown the beef quickly and remove it from the wok. Add the onion and saute until translucent. Add carrots and cabbage and saute for 2 minutes. Add the beef back in (make sure to poor in the juices from the beef too!)
Add peppers and nama shoyu. Season with sea salt, pepper, sesame oil and toss in the fresh basil at the last minute.

Serve with wild rice, sauerkraut and hot sauce ( for the husband!)