Sautéed Vegetables with Beef
Marianita Shilhavy

 4-6 servings

• 1lb. organic lean beef, sliced into thin strips

• 4tbsp. Virgin coconut oil

• 1/2 c green onions, cut into 1-inch pieces

• 2 tablespoon soy sauce (organic, traditionally fermented)

• 1 tsp. ginger root, thinly sliced

• 2 tablespoon sherry, or dry wine, or gourmet vinegar

• a pinch of stevia leaf

• 1/2 cup beef broth

• 1 c mushrooms, sliced

• 1 c bean sprout

• 1 medium piece carrots, thinly sliced

• 1c green beans(1 inch long cut )

• salt to taste

Procedure:

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

Optional: Serve on a bed of alfalfa sprouts