1 Tbsp pastured butter, ghee, or coconut oil
1 large, or 2 small shallots, minced
1 garlic clove, minced
2 cups sliced FreshlyGrounds oyster mushrooms
1kg beef steak (diced in cubes)
1/2 can of coconut milk
2 tsp tomato paste
1 Tbsp lemon juice
Salt and Pepper to taste
1. Heat the oil and half of the butter in a large frying pan over medium-high heat and fry the shallots and garlic until translucent. Add the mushrooms and fry until they begin to soften, 2-3 minutes. Remove the onions and mushrooms from the pan with a slotted spoon.
2. Add the rest of the butter to the pan and heat until beginning to foam. Add the steak and sauté quickly over a high heat until browned on all sides, 3-4 minutes.
3. Return the onions and mushrooms to the pan, and stir and shake to mix with the meat. Sprinkle with the parsley, then pour in the coconut milk and the tomato paste then cook for 1 minute longer. Season well with lemon juice, salt, and fresh ground pepper before serving.
Serve over a large bowl of zucchini noodles.
HOW TO MAKE COURGETTE NOODLES
4-6 large Courgette
Using a mandolin or vegetable peeler or spiraliser, carefully slice the courgette lengthwise, starting at one end and ending on the other to create a thiner and healthier
Adapted from https://cavemanconnoisseur.wordpress.com