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  • 1 large onion sliced
  • 1-2 cloves garlic crushed
  • 1 lge zucchini cubed
  • 1 cup flat-leaf parsley leaves
  • 400 g mushrooms sliced
  • 1/2 cup coconut cream
  • 3 tbs ACV
  • 1 tbs tomato paste
  • 1 cup bone broth
  • 1 tbs dijon mustard
  • 500 g beef stir-fry strips
  • 2 tbs olive oil
  • 1 tbs tapioca flour + 2 tbs water


  1. Add olive oil to pan and brown the beef strips then remove from pan. Add garlic and onion and sauté until translucent. Add mushrooms and cook to about 3/4 done.

  2. Add tomato paste, mustard & broth. Reduce heat and bring to the boil. Add beef strips, coconut cream and apple cider vinegar and mix well. Mix together the tapioca and water into a smooth mixture then add to the pan to help thicken the sauce.

  3. Allow to simmer for 10-15 mins adding the zucchini for the last 5 mins, stirring occasionally. Serve over gluten free pasta, zucchini noodles or rice noodles and top with parsley.