Sautéed Vegetables with Beef

 4-6 servings

• 1 lb. organic lean beef, sliced into thin strips

• 4 tablespoon Virgin Coconut Oil

• 1/2 c green onions, cut into 1-inch pieces

• 2 tablespoon soy sauce (organic, traditionally fermented)

• 1 teaspoon ginger root, thinly sliced

• 2 tablespoon sherry, or dry wine, or gourmet vinegar

• Pinch of stevia

• 1/2 cup beef broth

• 1 cup mushrooms, sliced

• 1 cup bean sprout

• 1 medium carrot, thinly sliced

• 1 cup green beans cut in 1 inch pieces

• Salt to taste

Procedure:

1. Heat Virgin coconut oil in a wok or pan.  Fry beef until browned. Remove and drain.
2. Stir-fry ginger and onion in 2 tablespoons of Virgin coconut oil for 1 minute.
3. Add beef broth and stir.
4. Simmer for 2 minutes. Season with soy sauce, sherry and stevia leaf.
5. Add green beans, mushrooms, carrots, and bean sprouts, stirring constantly until crisp. Add salt to taste.
6. Serve it while still hot.

Optional: Serve on a bed of alfalfa sprouts