Mexican Rib Eye Stir Fry with Justin Van Dyke

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Justin and I have been buddy buddy’s since the day we met. We’ve built jerk boxes together, remodeled a yoga studio and recently renovated the bathrooms at CrossFit South Bay.While he is a far more talented athlete than I am, I can beat him in cribbage without even trying. However, this is not about who can do what better, it’s about joining forces in the kitchen to teach you something new.

In this video, we hit a home run. By using the leftover ingredients from other meals, we threw together a toothsome number that will tempt your taste buds. If you want to see Justin’s good looks, nods of approval and the Paleo Point, then click play…

Other videos and recipes from ingredients included in this video are:

5 in 5 for 5 Mayo

Salsa Chipotle

Garlic 3 Ways

We’re shooting some fresh videos today, so stay tuned for current content and prepare to transform the way you approach the Paleo Diet. Shabir might even be joining me in the kitchen, you never know…

Here is a picture of Paleo Nick beating Justin Van Dyke in Cribbage. If this picture were scratch and sniff, it would smell like a skunk…

In the spirit of the March on Washington, I’ll leave you with some MLK Jr. wisdom:

“In the End, we will not remember the words of our enemies, but the silence of our friends.”

Think about it… I’ve watched “42” and “The Butler” in the past two weeks and both were on point. I totally recommend them. “The Butler” is a little long.

Keep It Civil, Keep ‘er between the lines, and, by all means, “Keep It Paleo!”

Your Pal,

Paleo Nick

Seen here with JVD during the final team event of the 2013 CrossFit SoCal Regionals

Mexican Rib Eye Stir Fry

Ingredient List:

  • 1 16 Ounce Grass Fed Rib Eye, rinsed and patted dry with paper towel
  • Olive Oil, as needed
  • Kosher Salt
  • 2 Tablespoons Fresh Garlic, minced
  • 1 Teaspoon Ground Cumin
  • 2 Stalks Celery, Asian Bias Cut
  • ½ Yellow Onion, julienned
  • 1 Medium Bell Pepper, julienned
  • 2 Cups Red Cabbage, chiffonade
  • 2 Medium Tomatoes, rough chop
  • Freshly Ground Black Pepper, to taste
  • Freshly Ground Red Chili, to taste
  • 2 Handfuls Fresh Spinach
  • 10 Cloves Roasted Garlic (optional), See “Garlic Three Ways” for this
  • 2 Tablespoons Paleo Nick’s Salsa Chipotle
  • 1 Tablespoon Paleo Nick’s 5 in 5 for 5 Paleo Mayo
  • 1 Handful Fresh Cilantro, rinsed and fluffed

Preparation Instructions:

  1. Heat a cast iron skillet and large sauté pan to approximately 350°F.
  2. Season one side of the Rib Eye with Kosher salt; add olive oil to the skillet and place steak, seasoned side down in the oil. Season the top side with salt.
  3. Add olive oil, garlic and cumin to the sauté pan. Stir continually for 1 minute.
  4. Add celery, onion, red cabbage and bell pepper and toss/stir to coat with oil, cumin and garlic. Season with salt, pepper and red chili.
  5. Cook for 5 minutes stirring occasionally.
  6. Check your steak to make sure that there is oil between meat surface and pan surface. This will help ensure a hard sear and tons of flavor. Turn after a sear is achieved, after approximately 6 minutes.
  7. Add tomatoes and spinach to the veggie mixture and fold in.
  8. Add Salsa Chipotle and lime juice. Then, cook for 2 minutes longer while stirring.
  9. Check on steak and remove from pan after 3-4 minutes or when a hard sear is achieved.
  10. Fold roasted garlic into veggie mixture (optional) and kill the flame (turn off burner).
  11. Make a stir-fry bed in the center of a plate. Slice the Rib Eye in 3/8” strips.
  12. Place steak strips on top of veggie bed, top with mayo and cilantro and Voila!
  13. Enjoy, share with your friends, and

“Keep It Paleo!”

Zone Breakdown:

Protein: (13)

We start with a 16oz rib-eye.  After cooking, it cooks down to 13oz giving us 13 protein blocks.

Carbohydrates: (17)

2 tablespoons of Garlic yields about 18 cloves.  With 10 cloves equaling one block, that gives us 2 blocks from Garlic. 2 stalks of celery will gives us about 1 cup and with 2 cups equaling one block we have ½ cup from the celery.  We have ½ onion with will give us about ½ cup of onions.  With ½ cup equaling one block we have one block from onion. Our medium bell pepper and 2 cups of cabbage together give us one block with 1 pepper giving us about 1 cup, two of which equal one block, and 4 cups of cabbage equaling one bock.  Additionally we get 1 block from 2 tomatoes.  We will add in 1 block from the spinach.  Since they are handfuls of spinach they will fill about 4 cups, which equals one block.  We also get one block from the 10 cloves of garlic.  Finally we are going to count about ½ from the salsa chipotle.

Fats: (9/18)

Our fats come from the mayo.  We know that 1 cup equals 144 blocks.  With 16 tablespoons equaling one cup, we can break it down to 9 blocks from the Mayo.  Additional fat blocks will be added depending on how much oil is used.

Balancing Act:

This meal can be broken down into 4 3-protein, 4 carb meal.  It is a fairly balanced meal.  Enjoy!!

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