Quick & Easy Moo Shoo Beef

My mom and my favorite Chinese meal is Moo Shoo Pork.  We love to order it at a local restaurant here in town, but know it's full of gluten (in the soy sauce) and typically msg (a horrible preservative used in a lot of Asian cooking).  Instead, I recreated this delicious gluten & grain free dish at home in less than 30 minutes.  Sometimes, when you are craving something unhealthy, the best thing to do is recreate it paleo-style.  I certainly didn't miss the original version and I hope you don't either.  Enjoy!

An easy stir fry is perfect for the whole family & makes great leftovers!

Ingredients (Serves 3-4):
1tbs fresh minced ginger
1/2tbs fresh minced garlic
2 green onions, sliced & whites separated from darks
1tbs macadamia nut oil
2tsp sesame oil
1.5lb top round steaks, sliced into strips (or any other inexpensive lean beef)
1/2 head cabbage, shredded
8oz baby portabella mushrooms
3 eggs, beaten
1tbs white wine vinegar
1-2tbs gluten free tamari soy sauce

Directions:
1. Heat a large egg pan over medium high heat.  Pour in eggs (omelet style).  Let cook like a flat pancake until cooked at the bottom (I turned my heat to medium).  Then flip and cook the other side until done.  Remove to a cutting board and cut them in thin strips.  Set aside.
2. In a large nonstick skillet or wok, heat macadamia nut oil.  Add your ginger, garlic, and the white parts of the onions and cook about a minute.  Add your steak & 1tsp sesame oil, sprinkle with salt, and cook until pretty much cooked through, stirring frequently.  Remove to a plate.
3. In the same skillet, add your cabbage, mushrooms and vinegar.  Cook over medium high heat until soft.  Then add your soy sauce, egg, the resting steak and all of it's juices and stir.  When the flavors have combined turn off heat and serve.