The idea to make this dish literally came to me while I was lying in bed, trying to fall asleep. I’d been working on the blog just before bed, and so you can tell the wheels were still spinning. Not a good sign of being mindful, but on this occasion I’ll take it because the recipe turned out quite tasty!
Here’s some more info and tips about making this recipe. The sauce calls for pureed pineapple for sweetness. Prefect excuse to use my mini food processor. I just love it for quick things like this! If you’re looking to make this and don’t have a mini food processor or don’t want to lug out your big one, you could substitute pureed pineapple for pineapple juice or unfiltered apple juice. Just make sure the only ingredient is indeed pineapple or apple juice. I like the puree best though due to retaining all the fiber, versus juice which lacks the fiber.
The Sesame Beef sauce calls for ghee. If you don’t have ghee you can replace it with butter, or (for strict paleo) coconut oil. You can also replace the beef here with any type of beef that grills well: flank steak, sirloin, or strip steaks. The meat department sometimes also labels and slices “Stir Fry Beef” which would work as well.
Look for the side dish recipes coming next: Asian Broccoli Stir Fry and Cilantro Lime Cauliflower Rice. The broccoli will add some spice/heat to the plate, but if you want spice in the beef too, feel free to add some red pepper flakes to the sauce.
- 2.5 pounds tri tip beef steaks
- 4 garlic cloves, minced
- 2 tablespoons ginger, minced (or grated)
- 1½ cups fresh diced pineapple, pureed
- ½ cup coconut aminos (or tamari, or a combination of the two)
- 1½ tablespoons Worcestershire sauce
- 1 tablespoon ghee
- 1 tablespoon coconut oil
- 2 tablespoons toasted sesame seeds
- 1 green onion, sliced
- Slice the beef steaks thinly into about ¼ inch thick pieces, across the grain. Season with salt and pepper. Set aside.
- Heat ghee in a small saucepan over medium heat. Add the garlic and ginger, and sauté about 2 minutes, careful not to burn the garlic.
- Add the pineapple puree, coconut aminos, and Worcestershire sauce.
- Bring the sauce up to a boil. As soon the sauce boils, turn it down to a simmer. Let the sauce bubble slowly for about 20 minutes. It will cook down a little and thicken.
- In the meantime, heat coconut oil over medium-high heat in a large skillet or electric skillet.
- Working in batches, sear and brown about ⅓ of the meat on one side for about 2 minutes. Flip and quickly cook about 30 seconds, the meat is thin, so it won't take long. It's also lean so don't overcook it. Set first batch aside and continue until all meat is seared.
- Place all the seared meat back into the pan. Add the pineapple and coconut aminos sauce. Stir to combine and heat everything through.
- Place meat on a serving platter and sprinkle generously with the sesame seeds and then the green onions.
I’m trying this recipe with some deer we have in the freezer later this week!!
That sounds awesome, Melissa! Let me know how it turns out. Who’s the hunter?