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.