INGREDIENTS

• 1 lb beef (sirloin, skirt steak, boneless short ribs…etc.)
• 1 to 2 heads broccoli, break into florets
• 2 cloves garlic, minced
• 2 pieces thin sliced ginger, finely chopped
• Ghee or cooking fat of your choice

Beef marinade:

• 2 tbsp coconut aminos (do NOT sub Soy Sauce, way toooooo salty)
• 1/2 tsp coarse sea salt
• 1 tbsp sesame oil
• 1/4 tsp black pepper
• 1 tsp arrowroot/sweet potato powder
• 1/4 tsp baking soda

Sauce combo:

• 2 tbsp coconut aminos
• 1 tbsp red boat fish sauce
• 2 tsp sesame oil
• 1/4 tsp black pepper

INSTRUCTIONS

• Slice beef into about ¼ inch thin. Marinate thin sliced beef with ingredients under “beef marinade”. Mix well. Place broccoli florets in a microwave safe container. Add 1-2 tbsp water. Loosely covered with a lid or wet paper towel and microwave for 2 mins. Cook until broccoli is tender but still crunchy. Set aside.
• Heat a wok over medium heat w/ 1 ½ tbsp ghee. When hot, lower the heat to medium, add garlic and ginger. Season w/ a small pinch of salt & stir-fry until fragrant (about 10 secs). 
• Turn up the heat to medium-high, add marinated beef. Spread beef evenly over the bottom of the saute pan and cook until the edge of the beef is slightly darkened and crispy. Do the same thing for flip slide – about ¾ way cooked through with slightly charred and crispy surface.
• Add “Sauce Combo”. Stir-fry about 1 min. Add broccoli. Stir-fry another 30 secs. Toss everything to combine.

Ingredients

• 3 pounds beef chuck roast
• 1 onion diced
• 4 garlic cloves minced
• 2 tablespoons tomato paste
• 1-2 tablespoons juice of one lime
• 1 Tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt plus more to taste
• 1/4 teaspoon red chili flakes

Instructions

• Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside.
• Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture.  Stir everything together until fully mixed.
• Sprinkle the rest of the spices all over the chuck roast, patting to help it stick to the meat.
• Place the meat on top of the onion mixture and set cook on low for 7–8 hours. Total cooking time will vary for different roasts. 
• After meat has cooked, use two forks to shred the meat, removing any large pieces of fat or gristle as you find them.   (If the meat is still too tough to shred, it needs to be cooked a little longer.  Cook for an additional 30–60 minutes and check it again.)  Stir to mix well with the sauce.  Cover and continue to cook on low for another 30–60 minutes. 
• Before serving stir well again to mix the meat with the sauce.  Taste meat and season with more salt to taste.

INGREDIENTS:

• 5 lb Bone-in ribeye roast
• ¼ cup mix of onion salt, seasoned salt, and garlic powder

INSTRUCTIONS:

1. Mix up 1 tablespoon + 1 teaspoon each of onion salt, seasoned salt, and garlic powder, for a total of 1/4 cup of seasoning mix.
2. Pat the seasoning mix on both ends of the roast as well as the fat side. (The salt may not stick as well on the fat side, but don’t worry about it.)
3. Preheat the oven to 500°F.
4. Set the seasoned roast on a roasting rack, bone-side down and fat-side up. Place the rack in a large roasting pan, and insert your meat thermometer into the middle of the roast.
5. Place the roast into the preheated oven, uncovered, and cook for 5-6 minutes per pound.
6. Then shut the oven off completely, and DO NOT OPEN THE OVEN DOOR FOR TWO HOURS. 
7. After two hours, check the temperature of the meat. If your thermometer reads 135-140°F, it’s done! (If it isn’t quite to temp yet, just put it back in the oven at 375°F until it’s done.)

CREAMY HORSERADISH SAUCE

1. 1 cup heavy cream
2. A pinch of white pepper, or to taste
3. 1 dash Tobasco hot pepper sauce (optional)
4. 3 tablespoons prepared horseradish

DIRECTIONS

1. Whisk the cream in a mixing bowl until it forms stiff peaks.
2. Season with the white pepper, hot sauce, and horseradish.
3. Stir gently until just combined, and serve alongside your delicious prime rib!