Beef and Brussels Sprouts Stir-Fry
2017-02-16- Cuisine: Chinese
- Course: Dinner, Lunch
- Skill Level: Super Easy
- Protein Group: Meat
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- Servings : 1
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 15m
Ingredients
- beef roast
- Brussels Sprouts
- spices: salt, garlic, black pepper, oregano, paprika, ground sumac berry, cayenne, cilantro
by: Sylvia Egel
Measure your portion of beef, cut off a piece of uncooked beef (your allotted cut of meat). Place into a non-stick (ceramic) frying pan and add spices to your liking. I love the boldness of garlic, black pepper, oregano, paprika, ground sumac berry, cayenne and cilantro.
Stir frequently while browning the meat. Clean Brussels Sprouts and cut in half, place on cutting board to cut then in small strips. Add to the beef in pan. If the beef sticks to the bottom of the pan, add some water to release and make a nice broth. Add salt after cooking and place on plate. Add rye crisp bread if you like. When you can add healthy fats to your meals (in week 3) I suggest to use ghee for it's buttery taste.Method
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Recipe Comments
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posted by Eileen Schutte, MS, CN on 03/06/2017
Can you use sirloin tip instead of roast? Most cuts that are used for roasting are tough and need to cook for longer period of time.
posted by Sylvia Egel on 03/08/2017
Hello Eileen,
For the metabolic balance® nutrition plan and cooking accordingly it is important to use the allotted cut of the meat. Since in this recipe you cut the meat very small it is not at all tough.
posted by laura coramai on 11/23/2017
Can we marinate meat ahead of time? as in soya sauce and sesame oil with fresh garlic and ginger? or another marinade to our liking?
posted by Sylvia Egel on 04/06/2020
We suggest not to marinate in the strict phase (w/o oil) but then, particularly when you are close to goal, you can marinate. We would suggest Tamari, a soy sauce w/o wheat, though.