Beef Tips and Broccoli

I have never been a big red meat eater, I have had to acquire an appreciation for it. Beef is satisfying and a good source of iron which is particularly important to pre-menopausal women. I've been eating it lately because it is good, it fills me up and I don't get hungry for long time after eating. I made this last night, I took a picture of my plate, this was way too much for me to eat (the rest is for my lunch tomorrow) but I wanted to take a nice photo.

On the right is a nice quick beef stir fry and on the left a tomato, avocado and mozzarella salad served on baby greens. Recipes below.

Beef & Broccoli Stir Fry

1 pound beef tips
1/2 bunch of green onions
4 cloves of garlic, each cut in half
1 small red bell pepper, cut into 8 pieces
1 small yellow bell pepper, cut into 8 pieces
3 heads of broccoli, cut the florets off and split the large ones, save the stalks for another recipe. 
4 - 6 Tbs. soy sauce
1 Tbs. powdered ginger
2 Tbs. sesame seeds
coconut oil

Heat 2 tablespoons of coconut oil in a large skillet or frying pan. On high heat brown beef tips, make sure all sides are seared well. Add the onions, garlic, and both bell peppers, continue to stir-fry until the veggies start to soften and get just a little brown on the edges, then add the broccoli florets and continue to stir-fry. Add the soy sauce and continue to stir-fry, make sure you scrape the brown bits off of the bottom of the skillet at mix it with the soy sauce, turn down the heat and add the powdered ginger and sesame seeds, stir well. A digital food thermometer placed in this mixture should read at least 145º F. (hint, probe the meat). 

Makes 4 servings. 

Store leftovers in the fridge within two hours, reheat leftovers to 165ºF.

Tomato, Avocado and Mozzarella Salad

1 large beefsteak tomato, cut into 8 pieces
1 ripe Haas Avocado, cut into cubes
1/4 pound of mozzarella cheese, cut into cubes
2 Tbs. Balsamic Vinegar
2 Tbs. Olive Oil
Baby salad greens

Mix the first 5 ingredients together in a bowl, serve on top of the salad greens.
Makes 4 servings.

Store leftovers in the fridge within two hours.