beef

Stir Fried Beef and Asparagus in Orange Sauce

photo by recipe author

Servings: 4
Preparation Time: 20-30 minutes

2 tablespoons coconut oil, divided
1 pound flank steak, cut thinly across the grain into bite-size pieces
1 pound organic asparagus, woody stems removed
1 onion, halved and sliced
2 teaspoons grated or minced fresh ginger
2 cloves garlic, minced
2-3 medium organic oranges
2 teaspoons non-GMO cornstarch or arrowroot
Himalayan salt & freshly ground pepper, to taste

In a wok or skillet, heat 1 tablespoon of the coconut oil over high heat. Add the beef and stir fry about 4 minutes. Remove beef and set aside.

Cut the asparagus on the diagonal into 2-inch pieces. Add the remaining 1 tablespoon of coconut oil to the wok along with the asparagus and onion. Stir fry until tender-crisp, 4-5 minutes. Add the ginger and garlic and stir for 1 minute.

Return the beef to the wok, along with any accumulated juices. Reduce heat to medium.

Squeeze 2/3 cup of juice from the oranges into a measuring cup. Grate 1 tablespoon orange zest and add this, along with the cornstarch or arrowroot, to the cup. Whisk until smooth and add to the wok. Cover and cook about 2 minutes, or until the sauce has thickened slightly.

Add the salt and pepper to taste. Serve over rice.

Stephanie from Rio Rancho, New Mexico won $50 for this recipe and photo! Submit your recipes and photos here!

Italian Beef Soup

photo by recipe author

Servings: 6
Preparation Time: 30 minutes

1/2 pound ground beef, bison or turkey
2 tablespoons coconut oil
1 cup carrots, diced
1 cup cabbage, diced
1 cup kale, chopped
1/2 cup celery, chopped
1/4 cup onion, diced
1/2 cup brussel sprouts, chopped
2 teaspoons fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon basil
2-3 cups beef or bison stock

In a large stock pot, add coconut oil and ground beef. Brown beef over medium heat.

Add in vegetables and spices and saute for about 10 minutes. Add in stock and let simmer for about 20 minutes to soften vegetables.

Ladle into bowls and serve.

Slow Cooker Option:

Combine all ingredients in a slow cooker. Cook on high for about 4 hours or low for 7-8 hours.

Freezing Soup:

Prepare and cool soup. Divide soup into freezer safe containers. Freezes for up to 2 months. To eat: remove from freezer and reheat in saucepan.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!

Hearty Beef Stew

photo by recipe author

Servings: 6-8
Preparation Time: 30-60 minutes

2 quarts beef broth, homemade if possible
2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
2 large turnips, peeled and cubed
6 large organic carrots, sliced into rounds
2 cups cauliflower, chopped
5 tablespoons organic tomato paste
2 cups frozen peas, optional
2 cups Tropical Traditions Beef (I used the beef leftover from making stock with Tropical Tradition’s Beef Shanks)
4 cloves garlic, pressed
1/2 teaspoon turmeric powder
1 teaspoon black pepper, or to taste
3/4 teaspoon salt, or to taste
1 tablespoon Italian Herbs (rosemary, oregano, basil, thyme, etc.)

Place all ingredients in a large pot and cook until vegetables are tender, about 30 minutes. May simmer longer to allow the flavors to “marry” – ideally up to an hour.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!