This recipe comes from the Taste of Paleo food festival that I participated in a few weeks back.
I am excited about today’s version for three reasons:
- It gives you the first glimpse into my home kitchen (The Paleo Test Kitchen).
- My buddy Shabir joined me for the first of a long line of videos we’ll do together.
- We turned out a delicious, high-quality meal for 5 people in less than 15 minutes.
I’ve been incredibly busy putting together CrossFit South Bay Torrance. However, I will do my best to get in three posts this week. Next up is the first edition of the “It’s Not Gourmet, Bro!” series and we’ll finish the week with Paleo Nachos, which are to die for!
Shabir and I have a new friend, Drew, who has joined us for project “No More Broken Chairs.”
He weighs in at 480 pounds and I’m excited to share his story with you. Above is a quick pick of them during their workout last Friday. We’ll have to get Drew in the kitchen too, no?
Alright, gotta keep on making moves. I hope you are, “Keeping It Paleo!”
This is what happens when Daddy takes “The Bro” camping…
Thai Bison Stroganoff
- 1 Pound Ground Bison (or other ground protein)
- 1 Yellow Onion, diced
- 2 Tablespoons Fresh Ginger, minced
- 4 Stalks Celery, Asian Bias Cut
- 4 Small Zucchini, diced
- 1 Red Bell Pepper, julienned and then cut in half
- 1 Jalapeño, diced
- 2-3 Handfuls Fresh Spinach
- 2 Cans Coconut Milk
- 2 Tablespoons Sriracha, or to taste
- 2 Tablespoons Fish Sauce
- 2 Cups Fresh Lychee Fruit, peeled and seeded
- Juice of 2 limes
- Fresh Cilantro to garnish
- Kosher Salt, to taste
- Freshly Ground Black Pepper, to taste
- Heat a cast iron skillet over medium-high heat until approximately 350°F.
- Add olive oil, onion and ginger, stir well and cook for 2-3 minutes.
- Season Bison with salt and pepper and then add to pan, seasoned side down. Once in the pan, season the top side with salt and pepper once again.
- Allow Bison to sear by breaking it only into large chunks, do your best to prevent breaking it up into a taco meat consistency.
- Add, celery, red peppers, jalapeño and zucchini and allow to cook for 5 minutes.
- Add spinach and fold in to wilt.
- Add lychee, coconut milk, Sriracha and fish sauce.
- Bring to a simmer, finish with lime juice and adjust seasoning with salt and pepper if necessary.
- Boom, done! 10. Share with your friends and family and enjoy with a Thai Tiger Beer if that’s your thing… Bon Appetit!
“Keep It Paleo!”