Spicy Nigerian Beef (Guest Recipe)

🧂 Ingredients

• 1.5 lbs. beef

  sirloin steak
• 1 teaspoon olive oil

  extra-virgin
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon coarse

  granulated garlic powder
• 1/2 teaspoon powdered ginger
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chilli powder
• 1/8 teaspoon cayenne pepper
• 1 cube organic chicken bouillon

  omit for Whole30
• 1/4 cup cashews

  roasted
• 2 plum tomatoes
• 1 medium yellow onion
• 1 small jalapeño

  omit if you don’t want it tongue-tingling
• 2 teaspoons extra-virgin olive oil
• Garnish: a handful fresh cilantro
• 1 lime
• 2 medium sweet potatoes

  or 4 medium white potatoes, cooked to your preference

Instructions

• 1 Prep the meat and spice blend. Cut steak into 1/4-inch strips and place them in
  a medium mixing bowl. Combine the spice blend ingredients in the food processor
  bowl and pulse until it resembles a coarse powder; you want chopped nuts, not
  paste. Sprinkle the spice blend over the meat and toss to coat, pressing the
  nuts into the meat. Set aside.
• 2 Cook the veggies. Heat the oil in a large, nonstick skillet over medium-high, 2
  minutes. While it heats, cut the tomatoes into wedges; slice the onion and the
  jalapeño.(Remove the seeds if you want it less hot.) Add the veggies to the hot
  oil and stir-fry for 1–2 minutes until crisp tender. Transfer the veggies to a
  plate.
• 3 Cook the meat. Return the skillet to medium-high heat, add the oil, and let it
  heat for 1 minute. Add the steak in a single layer and cook undisturbed for 2
  minutes, then flip it and cook it for an additional 2–3 minutes. Now’s a good
  time to cut the lime into wedges. Add the veggies to the pan, toss to combine,
  and turn off the heat.
• 4 To serve, pile the meat and veggies on the potatoes, then top with cilantro and
  a squeeze of lime juice.

Nutrition Info