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#4106
Cari
Keymaster

    @Zack Vegas the beef and mango dish looks delicious with the sweet and salt contrast. I oils sun out the soy sauce for salted coconut aminos instead. I made this ground beef dish tgst was amazing with two of your components. He is my Instagram post on it…

    “When I gave up seed oils a lot of the
    Asian food I cooked went away too. I don’t use sesame oil or soy sauce anymore. Today though I put my mind to making myself something Asian-style despite my limitations. I had a pound of grain beef I defrosted and thought of my baking soda meat tenderizing hack and went with it. My idea here was to tenderize my pound of ground beef and fry it in beef tallow in one big chunk crispy and not breaking up the chunks much. Whew was this ever a good move! Halfway through my fry time I scooted the beef over and added in a bunch of sliced mushroom, tons of fresh minced garlic, a teaspoon of minced ginger from a jar and let that get good. Finally I added a teaspoon of salt and 3 tablespoons of coconut aminos and garnished this with fresh chopped green onion. I even ate it with chopsticks! Had I known this would come into existence today I may have bought some white or yellow rainbow carrots to add in. Tenderize the beef ahead of time. I added a teaspoon of baking soda, gently mixed it in with a wire potato masher and let it sit for about 45-minutes. I am going to go a couple of hours next time. This was so quick, easy and impressive to make that it is going on my guest list. Add in a little brown sugar to this and it is a teriyaki, maybe even scramble in a couple of eggs. If you are not a mushroom fan sub in broccoli instead.

     

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    Cari

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