I know what you're doing -- you're looking at the list of ingredients below and thinking: "Uhh - this looks complicated and I don't have time!" BUT - YOU DO! I promise! Start to finish, 50 minutes! No, it's not one of those "10 minutes or less weeknight dinners" but this is PACKED full of nutrition and anti-inflammatory properties and is GREAT for your gut.
It is Low-FODMAP, gluten free, dairy free, and if you need it to be grain free - use Cauliflower Rice instead of jasmine or basmati - cook it just the same except cut the coconut milk in half and reduce cook time by half.
This is the PERFECT dish for leftovers for lunch the next day! The stir fry can also be frozen for up to 3 months in a freezer-proof container.
Place the rice into a glass bowl, cover with water and a dish towel. Set aside to soak for at least 30 minutes, up to overnight.
Mix the beef, arrowroot and five-spice in a bowl, then set aside to marinate.
Thinly slice the jalapeño, leaving the seeds if you prefer a little extra heat. Mix with the coconut oil, ginger and lemongrass in a small bowl. Set aside.
Pour the rice into a large fine mesh strainer and rinse well until the water runs clear. Pour rice into a saucepot and pour in coconut milk, 2 tsp coconut sugar and ¼ tsp sea salt. Stir to combine and turn heat to medium-high. Bring to a boil, let boil for 1 minute and then reduce to a simmer, stir and cover completely. Let simmer for 18-20 minutes – try not to peak while cooking!
While the rice is cooking, heat half of the sesame oil in a wok or large sauté pan, add the jalapeno mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
Heat the remaining sesame oil, add the beef and stir-fry over medium-high heat for 1 min until browned and just cooked through.
Return the chili mixture to the pan with the red bell pepper. Stir-fry for 2 minutes and then add ½ of the scallions, bamboo shoots and spinach. Mix well and let spinach wilt - 1-2 more minutes.
Then add a squeeze of lime juice, coconut aminos, garlic sauce and cashews. Toss well to combine.
Fluff the rice with a fork and season with more salt, if needed.
Divide rice and stir fry between four plates. Garnish with remaining scallions and chopped cilantro or fresh basil.
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Ingredients
Directions
Place the rice into a glass bowl, cover with water and a dish towel. Set aside to soak for at least 30 minutes, up to overnight.
Mix the beef, arrowroot and five-spice in a bowl, then set aside to marinate.
Thinly slice the jalapeño, leaving the seeds if you prefer a little extra heat. Mix with the coconut oil, ginger and lemongrass in a small bowl. Set aside.
Pour the rice into a large fine mesh strainer and rinse well until the water runs clear. Pour rice into a saucepot and pour in coconut milk, 2 tsp coconut sugar and ¼ tsp sea salt. Stir to combine and turn heat to medium-high. Bring to a boil, let boil for 1 minute and then reduce to a simmer, stir and cover completely. Let simmer for 18-20 minutes – try not to peak while cooking!
While the rice is cooking, heat half of the sesame oil in a wok or large sauté pan, add the jalapeno mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
Heat the remaining sesame oil, add the beef and stir-fry over medium-high heat for 1 min until browned and just cooked through.
Return the chili mixture to the pan with the red bell pepper. Stir-fry for 2 minutes and then add ½ of the scallions, bamboo shoots and spinach. Mix well and let spinach wilt - 1-2 more minutes.
Then add a squeeze of lime juice, coconut aminos, garlic sauce and cashews. Toss well to combine.
Fluff the rice with a fork and season with more salt, if needed.
Divide rice and stir fry between four plates. Garnish with remaining scallions and chopped cilantro or fresh basil.
