1 medium red onion, cut in half and sliced medium thick
3 medium cloves garlic
3 tablespoons low-sodium chicken broth
1 small carrot, sliced on the diagonal
½ cup thinly sliced red bell pepper
1 tablespoon minced fresh ginger
1 bunch asparagus, cut into 1-inch lengths, discard bottom fourth (about 2 cups when cut)
¾ pound grass-fed beef, sliced thin (¼ -inch)
2 tablespoons tamari soy sauce
1 tablespoon rice vinegar
Pinch red chili flakes
Sea salt and pepper to taste
2 to 3 tablespoons extra virgin olive oil
Slice onion and press garlic; let sit for 5 minutes.* Heat broth in a 12-inch stainless steel skillet until it begins to steam. Add onion, carrot and bell pepper to the broth and healthy sauté, covered, for about 3 minutes over medium or low heat (low if your burner is high output).
Add ginger, garlic, asparagus and beef to skillet and continue to sauté for another 2 minutes, stirring constantly. Add tamari soy sauce, vinegar and red chili flakes. Stir together, then cover, cooking for another 2 to 3minutes. (It may take a few extra minutes to make sure the vegetables are cooked.) Season with salt and pepper to taste and sprinkle with the olive oil.
*Kitchen Ade note: George Mateljan’s book and website offers details on why it is good to let garlic sit before changing its temperature or PH level: “If you give your chopped/crushed garlic time to sit before changing its temperature [through cooking] or its pH [through the addition of acidic food like lemon juice], it will give the alienate enzymes in garlic an opportunity to work on behalf of your health.” For additional information, visit: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=60.
