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Pan-Asian Beef and Cabbage

When last we talked, I had embarked upon a Paleo-pursuit, attempting to slim down from a gusty 150lbs and 16% body fat.  I fell off the wagon a bit in September, having allowed wheat, potatoes, and rice back into my diet.

Then I finally manned up and had my sinus surgery and during my recovery I decided to eschew wheat again and voluntarily go gluten-free.  I’ve noticed that it really bothers my skin – I have more acne, a rash under my eyes, and bouts of folliculitis with excessive wheat consumption.  Haven’t seen much of any of that since cutting it out.  I now weigh 136 with 13% body fat.  Still have a belly, though.

If you should ever choose to have sinus surgery, I can’t stress enough having short term disability and the need to take 4-5 weeks off of work.  I had 8 days off work and returned and tried to deal with a no-painkillers low-humidity environment while having massive swelling.  Let’s just say I’ve been miserable for a month and continue to be miserable.  In my debilitated state of migraines, facial pain and lovely colored-and-shaped things pouring out of my nose, I’ve developed a low tolerance for cooking.  I saw this recipe in the Cooking Light 25th anniversary edition that I was reading during one of my dozen or so weekend-day soaks in a scalding hot tub of water (it helps with the raw nostrils) and decided…it’s dinner!

 

Pan Asian Beef and Cabbage
Adapted from Cooking Light
Serves 4

2 tbsp peanut oil
4 cups shredded cabbage (half a head)
1/4 lb lean ground beef (93/7)
4 shallots, vertically sliced
1/2 cup dry roasted peanuts, coarsely chopped
1 cup plum tomato slices, halved
1/2 tsp red pepper
1 tsp turmeric
1 tsp sea salt

Heat a saute pan or wok over high heat and swirl the oil to coat.  Add the salt, spices, and shallot and saute until soft, about 5 minutes.  Add the beef and cook until no longer pink, about 3 minutes.  Add the tomato and cabbage.  Toss to coat.  Reduce heat to medium-high and cover.  Cook for 10 minutes until the cabbage is wilted.  Add peanuts, toss to combine and serve topped with additional peanuts and sriracha or chile sauce.

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