Thread: P2: Spicy Beef and Carmelized Onions (My favorite P2 meal!)

Thanks for the recipe - I enjoyed this dish but I think I didn't cook my onions for long enough. I'll have another go at it next week

Hi, are onions allowed in this diet? Do you have to add in their calories as well?
Cheers
MP

Originally Posted by MySmoochy

I'm getting back to hCG after a too-long hiatus and I'm eating my hands down favorite P2 meal for lunch...I'll be posting my 2nd favorite as well. Even my husband loves these recipes, and actually requests them. I've posted these within other threads but think they deserve a post of their own!!

Spicy Beef and Onions
~Just 5 ingredients and very yummy! I like spicy food, it makes me drink lots of water and fill up faster.~

100 grams beef filet (I buy the tails of the filets. They are generally 33-50% cheaper than a filet steak. Other lean beef steak can be substituted.)
Salt
1/8 t or more Cayenne powder
1 medium sweet yellow onion, sliced
1/4 cup protocol beef stock

Slice the beef into thin strips. The way you cut your protein can really make the meal. For this one, you want to slice your cut of meat into thin pieces, then lay those flat and cut them into thin strips. It's worth the effort. Sprinkle with salt.

Cut your onion in half and then slice into 1/8" slices.

Preheat a 10" nonstick skillet. Here's a little tip: you're never supposed to preheat a nonstick skillet without something in it - fat or whatever you are cooking. It can ruin your pan and/or release harmful chemicals into your food. For this recipe, you really want a dry skillet to get a nice sear and create the flavorful fond in the bottom of the pan. So to overcome this, add about 1/2 cup water to the nonstick skillet and heat it over high until boiling for 30-60 seconds. Dump out the water, wipe quickly and return to the burner. Immediately add your meat. That way you don't ruin your pan or release carcinogens into your food!!

So preheat the skillet as directed above and add the beef strips. Sprinkle with cayenne. Sear quickly (1, maybe 2 minutes) flipping once. The meat will brown a bit and a nice carmelized, brown fond will form in the bottom of the pan. Remove the meat to a dish, tenting with foil to keep warm.

Immediately add the onions to the pan with a tablespoon or two of stock. Turn burner down to medium. Stir with a wooden spoon and scrape up all of that lovely fond...that's all flavor, baby! Add more cayenne (I use lots!) and continue to cook the onions, carmelizing a little but not all of the way so the onions are still plump and have some texture, adding additional stock if the pan is completely dry and/or the onions start to burn. This should take about 8-15 minutes, depending on your stove. Don't rush this step! Well carmelized onions make this dish!

Add the beef and any juices that have accumulated back to the pan and heat through, about 30 seconds. Adjust seasonings and serve.

Soooo good!


Not the best picture, but here you go. This is 1/2 of the serving.

DSC05671.jpg

Just wanted to let you know I tried this today and added some white mushrooms. It's delicious! I am Asian and have been missing my stirfry.

This would be great with tomato stir fried in it too. Good inspiration for next time!