A couple weeks ago, I ate at P.F. Chang’s and was happy to see they now have a gluten free menu! Now that doesn’t mean everything is paleo but it is good to know I wasn’t going to get accidentally gluten bombed. I hadn’t been to a P.F. Chang’s in years and decided to forgo my old favorite for the beef a la sichuan. This dish was everything I could want and more. It was super spicy but slightly sweet. I love spicy food and knew I wanted to make this paleo! I am so happy with the results. I decided not to deep-fat fry the beef in favor of sautéing in the pan. You get all the flavors of the PF Chang’s dish without having to leave your house. Don’t be scared of the ingredient list. This dish is so good and really easy!
This week I am going to the 3rd Annual Oklahoma City Bacon Festival. I can’t lie I am pretty excited. After not eating bacon for 6 years, I can truly say I have probably made up for those 6 years in the last 10 months. I even went as far to cure and smoke my own bacon. I’d say my relationship with bacon has definitely done a 180 or maybe even a 360 in the last year. Maybe I will even get a little inspiration for a new recipe!
Ingredients
- 1/4 cup coconut aminos
- 1 tbls chili garlic sauce
- 1 tbls coconut sugar
- 2 tsp rice vinegar
- 2 tsp sunbutter
- 1/2 tsp mustard
- 1/2 chili oil
- 1/2 tsp fresh ginger
- 1/2 tsp red pepper flakes
- 1 lb flank steak or sirloin, thinly sliced
- 1/2 tbls arrowroot powder
- 2 tbls duck fat, ghee or coconut oil + 1 tsp
- 3 celery stalks, large julienned
- 2 medium carrots, julienned
- 1/2 tsp red pepper flakes
Directions
- Mix all sauce ingredients together.
- Toss meat with arrowroot powder and let sit for 10 minutes.
- In a large skillet, melt 2 tablespoons duck fat.
- Add in your beef and “fry” for 3-5 minutes then remove onto a spare plate.
- In same skillet, melt remaining teaspoon duck fat.
- Toss in celery pieces and cook for 3-4 minutes then add in red pepper flakes.
- Next mix in carrots and cook for 30 seconds.
- Pour sauce and meat into the skillet and bring to a boil.
- Cook for 2-3 minutes until the sauce has thickened.
- Serve by itself or with cauliflower rice.
Enjoy!
x vanessa
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