Thank you Alene Brennan for today’s recipe. This is from Terry Wahl’s MS Protocol cookbook but it definitely yummy for everyone!
Prep Time: 15 minutes Cooking Time: 15 minutes Yields: 4 servings
- 1/2 pound beef sirloin, cut into thin strips (organic grass fed is the best)
- 2 tablespoons of oil (I use Wicked Good Spice Mixes Garlic Oil)
- 1 tablespoon fresh ginger, minced
- 1 clove garlic, minced
- 2 medium red peppers, cut into thick strips
- 1-2 bunches arugula, well washed
- 2 teaspoons kuzu (a root – optional)
- 2 tablespoons tamari (a Japanese sauce)
- 2 tablespoons rice or cider vinegar
- 1/4 cup water
- Stir-fry beef in pan with 2 teaspoons of oil over medium-high heat for 2 minutes or until browned.
- Remove beef with tongs or fork, allowing excess oil to drip off and set aside.
- With remaining oil, stir-fry ginger and garlic for 2 to 3 minutes and then add bell peppers. Cook another 2 to 3 minutes.
- Mix together fresh arugula and bell pepper mixture in a serving bowl.
- In a small bowl, combine kuzu, tamari, vinegar and water.
- Place mixture into skillet and cook over medium heat until sauce starts to thicken.
- Return beef to skillet and cook for 1 minute, just enough to warm up beef.
- Add beef to serving bowl with arugula and bell peppers.
- Mix and serve warm.
There are always leftovers in our house…..I usually cook for 4 – 6 people despite the fact there are only two of us and then hubby gets meals for work. One of my favorite Thirty One thermals is the Thermal Tote which is the perfect-sized lunch bag for work, school, play dates, sporting events, golf outings, fishing trips or travel. The thermal lining and zipper closure help keep your food cool or warm, while an exterior pocket is the perfect place to keep your cell phone, wallet or other important small items. Also makes a great gift for your kids’ teachers, tutors and babysitters, or your coworkers, neighbors and friends!