AIP "MINCED"! On-the-fly Peach Tamarind Beef Stir Fry

tamarind paste

🥗Healthier: coconut aminos

💰Cheaper: soy sauce

Coconut aminos offer a lower sodium alternative.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

Start by introducing the concept of the video and the AIP 'minced' series.

Pick one protein, one fruit/vegetable, one ethnic style, and one flavor from jars.

Decide on using beef, peach, tamarind, and an Asian technique for a stir-fry.

Chop a medium red onion, using about a third for the sauce and two-thirds for the stir-fry.

Add half a peach and two lime wedges to the sauce mixture.

Include four cloves of minced garlic into the sauce.

Pour in eight dashes of coconut aminos into the sauce mixture.

Use frozen vegetables instead of fresh, adding frozen zucchini and mushrooms to the stir-fry.

Add about half a cup of beef broth cubes into the skillet.

Incorporate one teaspoon of tamarind paste into the beef broth and mix well.

Add two cloves of minced garlic and the chopped onion to the skillet without covering it to allow evaporation.

Cook for three to four minutes until the onions start to soften and some liquid evaporates.

Add the frozen zucchini and mushrooms to the skillet and stir occasionally for another three to four minutes.

Set the cooked vegetables aside to prevent overcooking.

Return to the skillet and add the tamarind mixture, allowing it to reduce.

Take a piece of frozen ginger, about one and a half teaspoons, and add it to the mix.

Add six ounces of brisket to the skillet, letting it brown for a minute before stirring.

Adjust the heat to low to medium to allow the beef to cook through without burning.

Once the liquid has evaporated and the beef is browned, season with salt to taste, about a quarter teaspoon.

Return the cooked vegetables to the skillet and combine everything well.

Optionally add some chopped cilantro to the stir-fry before serving.

Serve with plantain rice as a suggestion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens