Lamb and Beef Stir-fry

Good morning and Happy Wednesday!

Anything exciting going on? I am extra excited for the this week because I get to go to Lousiville and watch my little cousins. We are going to have so much fun!

Instead of my usual “What I Ate Wednesday” post, I am sharing a super simple recipe with you all today. I made this stir-fry for my family last week and it was a hit!

This recipe makes A TON. I honestly don’t know the exact amount of people it serves because it served 6 people when I made it…and then we ate it for 3 more days haha.

Here we go…

Lamb and Beef Stir-fry (Can be Paleo and Gluten Free!)

• 1 lb lamb
• 2 lb ground beef
• 1 C tamari (or soy sauce, coconut aminos, or liquid aminos)
• 2 T oyster sauce
• 2 T sesame oil
• 3 C riced cauliflower (fresh or frozen)
• 1 red pepper, chopped and diced
• 1 orange pepper, chopped and diced
• 1 C frozen peas (OMIT if Paleo!)
• 1/2 yellow onion, chopped and diced
• 1 T minced garlic
• salt to taste
• pepper to taste

1. In a small skillet add tamari, oyster sauce, and sesame oil
2. Let simmer and thicken
3. Brown lamb and beef in a separate skillet (preferably a cast iron)
4. Salt the lamb and beef when nearly all the pink is gone
5. Once the meat is done, transfer lamb and beef to a bowl and drain some of the liquid to discard
6. Leave a little remaining liquid in the pain
7. Add garlic and onion, stirring until onion is clear and fragrant
8. Add in riced cauliflower, peppers, and peas
9. Add salt and pepper to vegetables
10. Once vegetables are cooked through, add back in the lamb and beef
11. Once the sauce in the smaller skillet has thickened, add it to the lamb, beef, and vegetable mixture
12. Coat the mixture evenly in the sauce
13. Serve on its own or with rice!

Inspired by: Jay’s Baking Me Crazy and PaleOMG