Sautéed Vegetables with Beef

• 1 lb. organic lean beef, sliced into thin strips
• 4 tablespoon Virgin Coconut Oil
• 1/2 c green onions, cut into 1-inch pieces
• 2 tablespoon soy sauce (organic, traditionally fermented)
• 1 teaspoon ginger root, thinly sliced
• 2 tablespoon sherry, or dry wine, or gourmet vinegar
• Pinch of whole sugar
• 1/2 cup beef broth
• 1 cup mushrooms, sliced
• 1 cup bean sprout
• 1 medium carrot, thinly sliced
• 1 cup green beans cut in 1 inch pieces
• Himalayan salt to taste

Procedure:

• Heat Virgin coconut oil in a wok or pan.  Fry beef until browned. Remove and drain.
• Stir-fry ginger and onion in 2 tablespoons of Virgin coconut oil for 1 minute.
• Add beef broth and stir.
• Simmer for 2 minutes. Season with soy sauce, sherry and stevia leaf.
• Add green beans, mushrooms, carrots, and bean sprouts, stirring constantly until crisp. Add salt to taste.
• Serve it while still hot.

Optional: Serve on a bed of alfalfa sprouts

4-6 servings