Paleo Bo lac luc with Vietnamese tomato (cauli) rice recipe

24 Oct

I love love Asian food – and it’s often on the naughty side what with all the soya, rice, noodles, sugar and beany ingredients.

SO I decided to adapt an old fave in a paleo vein. “Bo lac luc” or “shaking beef” has a couple of naughty ingredients which I have switcherood to make it a paleo experience. The tomato rice is just my old cauli rice recipe with a tbsp ginger, 2 cloves garlic, and 2 tbsp tomato paste (no additives, of course!).

Right, now for the Bo lac luc.

500g grass-fed beef diced (I used lamb today for availability)
2 cloves garlic, crushed
Tbsp ginger, crushed
Tbsp thai fish sauce
Tbsp tamari (gluten-free naturally fermented soy sauce)
Salt and pepper (liberal amount!)
4 tbsp Coconut oil for frying

Combine all ingredients and let marinate for 10 minutes.
Heat coconut oil in wok on high
Fry beef in two batches on high, stirring often and browning on all sides, leaving tender in the middle.

Serve on tomato cauli rice. (can serve with sliced red onion and tomato but I didn’t have any!)



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