Ginger Beef
Snap Peas
Ginger Beef
Snap Peas

This recipe is stretchable! It's just a basic list of ingredients.
Ginger Beef Snap Peas

Growing up, we always had enough. Not tons of extras, but we always had what we needed. I had a terrific and blessed childhood. My mom was frugal. She “stretched” meals whenever someone was coming over. I know what that means, but evidently, not everyone else does. 

Stretching a meal means adding additional ingredients in the recipe to make more than what was intended. A few filling items and some extra seasoning and the meal now fed 10 instead of 4. It was basically the same thing but with more rice or potatoes and less chicken or beef.  

This recipe is stretchable! If you have extra of one ingredient .... add it! The recipe is just a basic list of ingredients. How much you use is up to you. Relax. Cook outside the box and enjoy!


2 lbs. organic grass-fed beef
1 onion
1 tsp. Red pepper flake
1 inch chunk of ginger, peeled and minced
3 cloves garlic, crushed and chopped
3 Tbls Braggs Amino Acid
3 Tbls cashew butter
1 cup zucchini, chunked
1 cup snap peas
1 cup cabbage, chopped
2 cups bok choy, chopped
1/3 cup cilantro, chopped
juice of one lime
Sesame Seeds

Add 2 Tbls. coconut oil to heated skillet (ceramic or stainless steel). Add onion and beef. Cook for 5 minutes until almost all of the pink is gone. Add pepper flake, ginger, and garlic. Saute for 3 minutes, mixing all together with a metal or wood spoon.

Add cashew butter and amino acid to the liquid in the bottom of the skillet and stir it in. Add the zucchini, peas, cabbage and bok choy. Stir around. Cover and cook on medium low for 4-5 minutes.

Take off heat, stir in cilantro and lime. Top with sesame seeds and serve over brown rice, glass noodles or quinoa.

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