Hunan Beef

Servings 4 servings


  • 1 1/2 pounds beef flank steak cut diagonally into thin strips
  • 2 tablespoons cocoa-aminos
  • 2 tablespoons red wine
  • 3 tablespoons cider vinegar
  • 1 tablespoon raw honey
  • 1 tablespoon ghee melted, or use coconut oil
  • 2 red chilies seeded and chopped
  • 1 bunch green onions chopped
  • 4 cloves garlic pressed
  • 2 teaspoons grated gingerroot
  • 1 teaspoon sea salt
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon ground cumin
  • 2 tablespoons coconut oil


  • DO-AHEAD TIP: Marinate beef overnight or for at least 4 hours (see recipe).
  • In a large bowl, combine all ingredients except coconut oil; blend ingredients well with your very clean hands. Cover and refrigerate overnight or for at least 4 hours.
  • At time of cooking, melt the coconut oil in a large wok or skillet over medium-high heat. Add beef mixture and stir-fry for 6 to 10 minutes or until beef strips are cooked through.


SERVING SUGGESTION: Serve beef mixture over chopped baby bok choy. Add sautéed mushrooms and snow peas on the side.
NUTRITION: per serving: 447 Calories; 28g Fat; 34g Protein; 13g Carbohydrate; 1g Dietary Fiber; 95mg Cholesterol; 772mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 3 Fat; 1/2 Other Carbohydrates. Points: 12
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