Choose organic produce and organic, free-range, grass-finished meat for the healthiest meal. Serves 4
1/2 pound sirloin, cow or bison meat, cut into 2″x1/8″ strips
1-2 bunches bok choy, washed and cut into 1-inch pieces
2 red bell peppers, cut into very thin strips
3 cloves garlic, minced
1 T fresh ginger, minced
2 T kudzu (see glossary for more information)
2 T soy sauce or tamari
2 T rice vinegar or cider vinegar
1-2 T raw virgin coconut oil
Stir-fry the beef in a large pan or wok using 2 teaspoons of coconut oil, over medium-high heat for about 2 minutes, or until browned. Remove beef, allowing excess oil to drip off, and place in a bowl.
With remaining oil, stir-fry ginger and garlic for a few minutes, then add the bell pepper and the bok choy. Stir as the veggie mixture cooks, for 2-3 minutes.
In a small bowl, combine by stirring until smooth, kudzu, tamari or soy sauce, vinegar, and 1/4 cup of water. Place in a skillet, and cook on medium heat until sauce starts to thicken. Return the beef to the skillet, and cook for 1 minute, just to warm up the beef.
Add the beef to the serving bowl with vegetables. Toss gently until combined, and serve warm.
Try other types of seasonal greens such as one of the many varieties of kale found during the winter months, or collards, or chard. In the warmer months, try dandelion greens, watercress or spinach, and forgo cooking the greens; rather, toss the meat, peppers and spices into the fresh, raw greens, allowing the warmth of the cooked foods to slightly soften the fresh greens.