Coach Melissa’s Tip: One thing I love about this recipe is that you can get the raw meat marinading and pop it in the freezer for another day. Just be sure to thaw it in the fridge for about 24 hours before cooking.

Prep Time: 15-20 minutes

Marinade time: 4+ hours

Cook Time: 20-25 minutes

Ingredients:

1/3 c coconut aminos

1/2 tsp dill weed

1/4 tsp garlic powder

1/8 tsp salt

1-1 1/2 lbs chuck roast (grass-fed preferred if available)

1-2 tbls cooking fat of choice

1 lbs fresh asparagus cut into 1 inch pieces

2 c sliced mushroms

1 can sliced water chestnuts (drained)

Method:

1. Whisk together the coconut aminos, dill weed, garlic powder, and salt in a medium mixing bowl.

2. Cut the chuck roast into 1 inch cubes and place in the medium size mixing bowl with the marinade. Mix the meat and marinade until all the ingredients are combined. Marinade for at least 4 hours in the fridge. Over night will make the meat extra tender.

3. Once you’re ready to cook, heat the cooking fat in a large saucepan or cast iron skillet (this is our choice of cookware) until it melts, about 1- 2 minutes.

4. Add the asparagus, mushrooms, and slices water chestnuts. Cook until tender, usually about 15-20 minutes.

5. Add the meat and combine all the ingredients. Cook for about 2-4 minutes or until the meat is cooked to your liking. We like our beef medium rare so 2-4 minutes is great.

6. Serve in bowls and enjoy!