Quick and Easy Paleo Szechuan Beef
Good News Everyone! (I think my son watches a little too much Futurama… it seems to be sticking with me!) Today I’ve got another recipe of the Quick and Easy kind for ya: Quick and Easy Paleo Szechuan Beef
Mind you, I’m sorta half thinking now that the kind of meat that I used for this particular dish might not be readily available everywhere across the globe. There’s a chance that it may be something “regional”, something that’s more typical to my part of the world. I’m not exactly sure, though… I can’t seem to find much information about it on the Internet. So I’m hoping that maybe you guys can enlighten me and offer some insight.
Here in Québec, we call this specific cut of beef Chinese Fondue Slices. It’s usually made from beef sirloin that’s been sliced super thinly, so it cooks almost instantly. Typically, this meat is used in making Chinese Fondue, or Hot Pot, but it’s also often used to make sandwiches, such as Submarines or Philly Cheese Steak, and to make quick and easy sautés such as the one we’ll be making today.
I personally rarely eat fondue, but I love to keep this specific cut of meat in the freezer at all times. It thaws and cooks super quickly and is extremely convenient to have handy when I need a quick protein fix!
For this particular dish, we want our beef to be in thin strips, though, not slices. So, we’ll need to cut this fondue meat into thin strips..
The easiest way to do this is to grab a whole row of beef slices and roll them up loosely. Then, slice the rolls crosswise and separate the strips.
Oh, and if you couldn’t get your hands on this specific cut of meat, you could always use flank steak or skirt steak and slice it really thinly against the grain, or you could use something like an eye of round roast, cut it into very thin slices and then cut the slices into strips.
Now that the meat has been taken care of, place it in a bowl and set it aside.
Then, add the rest of the ingredients for the sauce, listed under the meat section of the recipe, to a separate bowl and mix with a whisk until well combined.
Pour that sauce right over the meat…
…and toss delicately until the meat is completely and evenly coated. Set aside.
Prep the vegetables and arrange them on the cutting board so as to be able to quickly grab them as needed.
The rest of the process will be going very fast so you need everything to be ready and within reach. Trust me, there won’t be time to slice mushrooms or julienne carrots once the veggies have started cooking.
Just make sure everything is good and ready to go before you fire up that range.
Place your wok, if you have one, over super high heat, and add a few tablespoons of coconut oil to it. If you didn’t have a wok, you could always use a large skillet; just make sure it’s one that can handle some serious heat!
Once your oil is really super hot, add the onions and mushrooms and sauté for about 30 seconds. Really. No more than that. The last thing you want here is for your veggies to turn to mush on you.
Now throw in the carrots and snow peas and continue cooking for an additional 30 to 45 seconds, until the vegetables are hardly just softened and become fragrant.
Again, be careful not to overdo it. You want your veggies to remain nicely crunchy and vibrantly colored.
Throw in the meat and sauté or stir delicately for 45 seconds to a minute, until the meat just barely turns brown and no more pink can be seen.
Serve immediately, garnished with chopped green onions and toasted sesame seeds.
Told you that was quick and easy, didn’t I?
Hey, at that rate, there’s no reason to order take out anymore. This is much better, and probably way faster, too! Plus, it’s incredibly versatile…
You can easily make tons of substitutions and create your own flavor combinations. For instance, you could very well use pork or chicken or shrimp instead of beef.
Sugar snap peas would make a wonderful replacement for the snow peas, or even green beans or bok choy for that matter. Use celery instead of onions, cashews instead of sesame seeds, add a little bit of julienned ginger… you get the idea. The possibilities are simply endless.
So I say put that phone down… and get busy cooking!
- 350g thinly sliced beef sirloin (for Chinese fondue
- 1 clove garlic, minced
- 2 tbsp coconut aminos
- 1 tbsp unseasoned rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp date paste
- 1 tsp fish sauce
- ½ tsp Chinese 5 spice
- ½ tsp red pepper flakes
- ½ tsp Szechuan pepper
- ¼ tsp Himalayan salt and freshly ground black pepper
- 1 tbsp tapioca starch
- 2 tbsp coconut oil
- ½ medium yellow onion, sliced
- 75g mushrooms, sliced
- 75g snow peas
- 1 small carrot, peeled and julienned
- 1 green onion, thinly sliced
- 1 tbsp toasted sesame seeds
- Cut the fondue meat into thin strips and reserve it to a large mixing bowl.
- Add the rest of the ingredients listed under the meat section to a separate bowl and mix with a whisk until well combined. Pour that sauce over the meat and toss until the meat is completely and evenly coated. Set aside.
- Prep the vegetables and arrange them on the cutting board so you can quickly grab them as needed. The rest of the process will be going very fast so you need everything to be ready and within reach.
- Melt the coconut oil in a wok that's been set over scorching heat.
- When the wok is super hot, add the onions and mushrooms and saute for about 30 seconds. Throw in the carrots and snow peas and continue cooking for an additional 30 to 45 seconds, until the vegetables are softened and fragrant.
- Throw in the meat and sauté or stir delicately for 45 seconds to a minute, just until the meat turns completely brown and is no longer pink.
- Serve immediately, garnished with chopped green onions and toasted sesame seeds.