Bart's Recipes
Bring a large pot of water with a pinch of salt to a boil and cook the wild rice according to package directions. Meanwhile, slice the beef steak with a sharp knife into thin strips. Divide the broccoli into small florets and slice the red bell pepper into thin strips. Peel the garlic clove and have the garlic press ready.
Heat one tablespoon of coconut oil in a wok over medium heat. Press the garlic into the oil and immediately add the broccoli florets and bell pepper strips. Stir-fry the vegetables for five to seven minutes until they are crispy and cooked through. Remove the vegetables from the wok and set them aside on a plate.
Turn the heat under the wok to high and let the remaining tablespoon of coconut oil get very hot. Add the beef strips and sear the meat, stirring constantly, for up to two minutes until browned on all sides. Return the vegetables to the wok with the meat. Add the tamari and toss everything together quickly.
Drain the wild rice and let it rest briefly. Divide the rice among the plates and spoon the hot beef and vegetable mixture on top or alongside. Serve immediately.
