Ginger Beef Stir-Fry from Ditch The Wheat

Three simple words: ditch the wheat. After battling health issues for many years, in 2010 a doctor suggested to Carol Lovett that she try doing that and it changed her life forever. She created a popular blog using that phrase as its name, and this week is releasing a beautiful new cookbook called Ditch the Wheat, containing 120 paleo recipes for a gluten-free lifestyle. Among those delicious and easy recipes is this one for a ginger beef stir fry, which Carol generously agreed to let me share with all of you.

But first, what makes Ditch the Wheat so great?

Above all, it is gorgeous. Every recipe has a full color photo and the graphic design is fun, engaging, and makes the recipes easy to quickly skim and to follow. I always appreciate a cookbook that includes the prep and cook time at the outset and Carol goes another step further with graphical indicator on the recipe page as to whether or not the dish is egg, dairy, and/or nut free, so it is easy for people with sensitivities to these common allergens to filter out the recipes that will work for them. I also like a cookbook that keeps the ingredients and directions all on one page so you don’t have to flip back and forth with dirty fingers!

The first chapter is titled “Basics” and includes everything someone new to the paleo template would need to get started, including directions for making ghee, bone broth, salad dressings, barbecue sauce, and even some sweet dessert sauces. There is also a whole chapter on fermented foods and drinks, with recipes for everything from basic sauerkraut to cherry ginger soda and a chapter on bread substitutes, including crackers, muffins, tortillas, and even grain-free bagels! In other sections you will find recipes for grain-free waffles, sun-dried tomato and basil hummus, grain-free pizza, and some sweet treats – all of which makes this a great cookbook for people who want or need to go gluten-free but are hesitant to give up their old favorites.

The recipes themselves are tasty and very easy to prepare. You can find all the ingredients in your regular grocery store and even kitchen beginners will find the recipes straightforward and Carol’s directions easy to follow.

What about my healing diet?

Every recipe in Ditch the Wheat follows the paleo template and is therefore free of grains, legumes, and refined sugars. The only dairy that is used is butter. Many of the recipes are nut-free, but most of the baked goods do use almond flour. As I mentioned earlier, there is a visual indicator for which recipes are egg free, dairy free, and nut free, but no such marker is given for nightshades and other foods that are eliminated on the paleo autoimmune protocol (AIP). However, many of the recipes can be easily modified to eliminate those items – such as the stir fry recipe I’m sharing with this post.

The bottom line

Ditch the Wheat would be a great first cookbook for someone new to the paleo template, even people who are not yet comfortable in the kitchen. The introductory material includes details on what to eat and what to avoid, recommended kitchen tools, and even directions for how to do things like make “noodles” out of vegetables and an illustrated guide to how to cut up a whole chicken.

Learn more by clicking on the image below…

The book releases on February 23 and you can pre-order now to make sure you are among the first to receive it! In the mean time, here is a recipe for you to try and enjoy!

Ginger Beef Stir Fry Recipe

Ginger Beef Stir-Fry from Ditch The Wheat

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• Author: Carol Lovett
• Total Time: 15 mins
• Yield: 4 servings 1x

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Description

This quick dish is loaded with nutritious vegetables and bone broth. If you don’t have homemade bone broth on hand, you can always use store-bought beef broth instead. Any cut of steak will work, but I prefer sirloin. [Note from Jaime: To make this dish AIP, just leave out the red bell pepper.]

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Ingredients

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For the marinade:

• 1/4 cup coconut aminos
• 2 tablespoons coconut palm sugar
• 2 tablespoons finely chopped fresh ginger
• 2 tablespoons unseasoned rice vinegar
• 2 pounds top sirloin steak, sliced thinly against the grain

For the sauce:

• 2 cups beef bone broth
• 1/4 cup plus 2 tablespoons arrowroot starch
• 1/4 cup plus 2 tablespoons coconut aminos
• 3 tablespoons coconut palm sugar
• 2 cloves garlic, minced
• 1 tablespoon plus 1 teaspoon finely chopped fresh ginger
• 2 tablespoons extra-virgin olive oil
• 2 cups chopped broccoli
• 1 onion, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 recipe cauliflower rice, for serving

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Instructions

1. In a resealable bag, combine the ingredients for the marinade. Add the steak and shake to coat. Seal the bag and refrigerate for at least 30 minutes or up to 24 hours.
2. Mix together the sauce ingredients in a bowl and set aside.
3. After the steak is done marinating, heat 2 tablespoons of the olive oil in a large skillet or wok over medium-high heat. Place the steak in the hot skillet and fry for 2 to 3 minutes, until cooked through, stirring often. Remove the steak from the skillet and set aside.
4. Add the remaining 2 tablespoons of olive oil and the broccoli, onion, and bell pepper to the skillet and saute for 2 minutes.
5. Return the steak to the skillet and reduce the heat to medium-low. Whisk the sauce and pour it over the beef. Give everything a quick stir and cook for 1 minute. The sauce will begin to thicken immediately.
6. Serve over cauliflower rice.

• Prep Time: 10 mins
• Cook Time: 5 mins
• Category: Entree
• Cuisine: Asian

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