Do you ever get in a cooking “funk” and get bored with your regular weekly cooking ideas? Well, this recipe was a result of overcoming my cooking doldrums, and it seemed to go over quite well with the family! I wanted a different flavor than just my usual garlic and onions, so why not Indian flavors? My first Indian dish experience was in DC with my husband, when we were first dating. The fragrant spices, with a hint of heat, cooled down with rich, creamy coconut milk. Ahhhhh!!!!

I didn’t use coconut milk in this dish. I didn’t want a creamy sauce with the beef. This dish is a great high protein-low carb meal and even GAPS-friendly. I will be making this recipe again!



1 1/2 lbs ground beef

2 cups green beans, trimmed

1 large sweet onion, diced

1 container baby bella mushrooms, diced

3 large carrots, diced

1/2 cup bone broth

5 garlic cloves, minced

3/4 Tbs garam masala

2 tsp sea salt

1 1/2 tsp cumin

1/2 tsp turmeric

1 head of cauliflower, riced (I also get mine pre-cut at Trader Joe’s in the produce section)


In a large pan, saute onions on medium-high heat for a couple of minutes. Add beef and brown for a couple of minutes and then mix in garlic and spices. Let cook for about five minutes then add the green beans and cook for another 5 minutes. Next, add the mushrooms and bone broth and cook for about 3-5 minutes, until the mushrooms have cooked down. The last thing to add will be the riced cauliflower. The cauliflower takes on whatever flavors you have in your dish, so I like to mix it thoroughly. If your carrots and green beans are still a little too crunchy, just cook the mixture a little longer for your desired texture. I don’t like mushy vegetables, so these times worked well for me.

Happy Chinese New Year!!!

This past week we have been celebrating Chinese New Year. We started off attending a New Years Celebration at our local amphitheater. The exquisite silk costumes, vibrant decor, and animated performers were such a treat for us to watch. (I posted some pics below.) The sound of the different instruments and the high-pitched voices flowed harmoniously through the air. It reminded me of my father’s heritage and now I wanted to pass it down to my son.

Chinese New Year Festival

We will be spending the next week doing activities and research in our homeschooling schedule, discovering the beautiful land of China. So the best way to celebrate is with food! I created a beef stir fry that is gluten-free and loaded with delicious veggies and spices! I hope you enjoy our Asian cuisine!

Beef and Broccoli Stir Fry


1 pound of organic, free-range flank steak, sliced in strips

2 small heads of broccoli, chopped into bite-size piecesBeef and Broccoli

1 red bell pepper, sliced

1 yellow onion, sliced

2 scallions, chopped

3 garlic cloves, minced

1/2 cup of organic beef stock

2 Tbs. of sesame oil (divided)

1 Tbs. of gluten-free tamari

1 Tbs. of Bragg Liquid Aminos

1/2 tsp. of five spice powder*

2 Tbs. of red wine (I used a Cabernet)

2 packages of Shirataki noodles


Cook shirataki noodles as directed. Set aside in a a colander.

Heat a large saute pan on medium high, then 1 Tbs. of sesame oil, then add the minced garlic and then the steak. (I add the garlic at this point since it adds great flavor to the meat.) Sear the steak on both sides. You want to cook it until it is about medium-rare. Add wine and cook to reduce. Remove from pan (scrape the juice and garlic out too!) and let it rest in a large dish in its own marinade. Sprinkle the five spice powder all over the meat and mix well. (This is a spice my father always cooked with. it really adds depth to your dish and compliments the red wine!)

Add the remaining sesame oil to the pan then add the onions. Stir for about 2-3 minutes, then add the broccoli and stir for another 2 minutes. Cover the pan to let the broccoli steam, to help cook it through for about 2-4 minutes. Pierce broccoli with a fork to test for your preference of crispness.  Reduce heat to medium.

Mix in steak, scallions, beef stock, tamari, Braggs Liquid Amino, and stir and let sit for about 2 minutes.

Mix in noodles and let sit for a minute to absorb the flavor.

Bon appetite!

PS…. You can marinade your meat the night before to give it more flavor. Mine had great flavor though without marinating overnight.

I would love to hear about your favorite Chinese dish, and see any pictures of your creations!

Happy Chinese New Year!