This recipe comes from the early days at Kate’s Plate. We were having a meeting about new meals, and this one came from a very wonderful human we worked with at the time, Cara! Her family liked this meal a lot, and it was a nice fit to our KP arsenal of recipes. It was naturally gluten-free, dairy free, and well-balanced in proteins, fats, and carbs.

Every time we offer this meal, it reminds me of the fun times we have had with various team members over the years. 🙂 Check it out yourself, it’s on our November 25th Menu.

It takes about 20-30 minutes to get on the table. Here’s how it goes:

You’ll use a large skillet and spatula, and something to warm the rice in. You start by sautéing the fresh garlic and ginger root, you can use coconut oil or olive oil.

Then add your thinly sliced steak, and get a nice sear on it before setting it aside. Then in the same pan, add your fresh green beans and char them lightly, stirring often.

Add the green onions, give it a quick saute then add the beef back in, add the sauce and let it continue to reduce while the green beans finish cooking to your preference. The ‘sauce’ is a very light-type of sauce and not a sticky-sweet or thick sauce like some stir-fry recipes. If that’s what you’re looking for, you can add some corn starch or some brown sugar. I like this stir-fry with a thin sauce and I like my green beans with some crunch still, but that is a personal preference.

The beauty of Kate’s Plate meals is that you are in charge!

Top it off with as much or as little red pepper flake as you like and serve over brown rice. Enjoy a hearty, nutrient-packed dinner.

Cheers,

Kate