Paleo/Whole30 Marinade (Stir-fry Recipe)

I got a little creative in the kitchen again on Sunday.  I didn't do as well planning my menu and shopping list last week as I normally do.  Since we'll be out of town this weekend, I had to buy enough meat for 2 weeks (I buy my meat on Saturday mornings at the farmers market).  I couldn't seem to find the time to make a menu for one week, let alone two!  So... I just ordered a bunch of random stuff from the farmer and created a menu for this week using what I had.  

I bought some minutes steaks because they came in a package deal and I decided they would be great for stir fry (easy!).  I wanted to make a good flavorful stir fry and I had just scored this little gem at Vitamin Shoppe:

Marinade needs to include some oil (for moisture), an acid (to tenderize) and, of course flavor!

Ingredients

1Tbsp Avocado Oil (olive oil would probably work fine)

1tsp Apple Cider Vinegar

1/2tsp Pink Himalayan Sea Salt (any sea salt would probably be fine here)

1tsp Coconut Aminos

1/4tsp Crushed Red Pepper Flakes (more if you like it HOT!)

1/2tsp White Pepper (I think black pepper would be ok)

1 Garlic Clove minced

1 package of Minute Steaks (mine was just under 1lb)

Directions

Cut minute steak up into bite sized chunks and place in a glass or ceramic container that has a lid.  Mix all other ingredients together in a glass bowl and pour over the meat.  Toss and mix the meat to coat it in the marinade really well.  

Cover and place the marinaded meat in the fridge for 2-24 hours (I left it in there for about 3 hours).  In the meantime, you can chop your stir-fry veggies if needed.  I used a combination of fresh veggies and a bag of frozen.  When you're ready to cook the stir-fry, heat your wok to medium-high heat and add a little oil (any fat of choice) to the pan.  Then throw the marinaded meat in there and continue to stir it while it cooks.  When the meat is almost cooked through, remove it from the pan using a slotted spoon (it will continue to cook a little after it's removed and you'll also be putting it back in the pan at the end, so it can be medium-rare here).  Now put your veggies in the hot pan with the fat that's left from cooking the meat.  Continue to stir-fry the veggies until they are done (I like mine tender-crisp).  Then add the meat back in and toss it all around in the pan for a minute.  Serve immediately or portion out for future lunches and dinners for the week.