I love plantains. They make the best chips. Chips should often be dipped in things. Like guacamole. You can understand my anguish when I figured out I had no avocados the other day. But thankfully I had beef and mangos. Why in the hell wouldn’t I mix them all together?? Am I right or am I right?!
Laura made paleo caramel for Easter and I’m guessing I ate a hardy amount of it since my stomach is uncomfortable and I’m horizontal right now. That stuff is like eating spoonfuls of heaven. Stupid lack of self control. Every time I looked at the caramel, I would take a little spoon swipe of it. That meant about 14 spoonfuls. Ok, I may be exaggerating. Yeah, I just wish I were exaggerating. 14 is a good approximation, sadly.
I think I’m going to make some PaleOMG business cards. Not sure why anyone would want one, but I think they would be super adorable. I could at least decorate my parents refrigerator with them and force them to be reminded to read my blog daily. Or I could use them as dating cards! If anyone ever asks me on a date, I’ll just hand them my card and let them know that my opinion on our date will be elaborately written out on my blog, as well as a recipe, if they’re hungry. I’m kidding. I don’t talk about dates on my blog. Because I haven’t been on any. That’s really the actual reason. Fail.
The sirloin steak I used in this recipe was from TX Organics. Phenomenal. It was so damn good. If you are looking for a great place to order your grass fed beef from, this is a company to look into! Packaged and delivered really well and the quality is unbeatable!! Check them out!
Oh and I have an awkward video of me cooking. It has bloopers in it. And shows how awkward I really am. You should watch it. Fact.
- 1 (12 oz) TX Organics Sirloin Steak, cut into strips
- 1 yellow onion, sliced
- 2 garlic cloves, minced
- 1 plantain, ends removed, peeled and sliced into 1/4 inch pieces, smashed (use a ripe one-brownish color)
- 1 mango, peeled and cubed
- 2 teaspoons curry powder
- 1 teaspoon garlic powder
- 1 teaspoon red pepper
- salt and pepper, to taste
- 3 tablespoons fat of choice (I used coconut oil)
- Heat up a large skillet under medium heat and add a tablespoon of coconut oil then add your 2 minced garlic cloves and sliced onions.
- While the onions begin to cook down, place a medium saucepan over heat and add two tablespoons of coconut oil. When the oil is hot, add your smashed plantains to the hot oil and let cook for about 3-5 minutes per side, careful not to burn them (like I'm good at).
- While your plantains cook, add your sirloin steak to your onion pan. Use tongs to flip the meat continuously to not overcook.
- One meat has almost cooked through (2-3 minutes), add your mango, garlic powder, red pepper, salt and pepper and mix thoroughly.
- Cook for another 1-2 minutes until meat is cooked to your preference and spices are thoroughly incorporated then remove from heat.
- When your plantains are cooked on both sides (have a browning to them) remove from heat, place on a paper towel to remove the excess oil, then add to your beef and mango mixture.