Fennel And Beef Stir Fry

Jun 26, 2023

By Esther Boateng

Stir fry meals are beyond simple to cook, taste great, and are practically impossible to botch up, especially this one. Zucchini, celery, garlic, fennel, onion, seasonings, and your favorite cut of beef is all you need to get started.

The chopped fennel, celery, and onions are the first ingredients to go into the stir fry because they take longer to soften than the zucchini, which I like to add at the last minute. The All-Purpose Organ Seasoning goes well with this recipe, but you can also use the Zesty Garlic one if you prefer. I also prefer to stir fry the meat and veggies simultaneously, but it’s possible to cook your meat or other choices of protein in advance, say on the barbeque, if that works best for you. If you have extra prep time, use All-Purpose Organ Seasoning to marinate your protein and infuse it with extra flavor.

Fennel And Beef Stir Fry

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Category

Main

Servings

2

Image of Fennel And Beef Stir Fry

Ingredients

1/2 small fennel bulb, thinly sliced or shaved
1 small onion, peeled and thinly sliced
1 small zucchini, thinly sliced
1/2 stalk celery, chopped
3 garlic cloves, crushed
1+ Tbsp. Dr. Cowan’s Garden A2/A2 Ghee or olive oil
1/4 – 1/2 tsp. Dr. Cowan’s Garden Pepper Salt
2 Tbsp. Dr. Cowan’s Garden All Purpose Organ-Based Seasoning
1 Tbsp. red wine vinegar
2 Tbsp. coconut aminos or 1 tsp. black strap molasses (optional)
3+Tbsp. beef bone broth
2 portions of beef, sliced (flank, skirt, or any type of beef)
Salt, to taste

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Directions

Thinly slice fennel bulb.
Peel and thinly slice onion.
Slice or shave zucchini with a potato peeler.
Chop celery.
Peel and crush garlic cloves.
Add ghee or olive oil to a moderately heated wok or large frying pan.
Add fennel, onion, celery, and garlic, and stir for a few minutes until they begin to soften.
Add pepper salt, organ-based seasoning and a little broth to prevent vegetables sticking to the pan.
Add red wine vinegar and coconut aminos.
Add zucchini.
Add beef or protein of choice and cook until the meat is cooked and no longer pink.
Add salt, to taste, if needed.
Serve immediately.

Recipe Note

For super thin slices of fennel and zucchini use a potato peeler.

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