I love Tosca Reno...and her cookbooks. This recipe is a slightly tweaked version of her Beef and Walnut Stir Fry from the Eat Clean Cookbook.
Prep time: 10 minutes
Cooking time: 20-25 minutes
1 tsp. olive oil
1 tsp. coconut oil
1 lb. lean beef tenderloin cut into 1x1 inch pieces
2 c. green beans, trimmed and cut into 1 inch pieces
1 red pepper cut into chunks
1 green pepper cut into chunks
2 cloves garlic, minced
112 c. toasted walnuts
Pinch of sea salt
Pepper to taste
1 tbsp. gluten-free tamari
Juice of one whole orange
In a wok (or a large, deep skillet), heat the olive oil and the coconut oil on medium heat. Add the beef tenderloin and cook until browned on all sides. Add all vegetables, including the garlic. Saute vegetables until they start to soften a bit. Add toasted walnuts, salt and pepper and stir until well combined. Dish up the number of servings you need and put the rest in a bowl to cool.
Put the tamari and the orange juice into the pan with the leftover juices and stir. Heat on medium until the mixture reduces by half, stirring frequently. Divide this mixture among your stir fry servings.
Serve the stir fry on top of cooked rice or quinoa. Enjoy!