Paleo Sriracha Beef with a Mixed Vegetable Stir Fry

Gather all ingredients: thinly sliced rump steak, broccoli (trimmed), thinly sliced red onion, red cabbage, and red capsicum, honey, sriracha sauce (to taste), miso paste, Worcestershire sauce, olive oil (1 tablespoon per person), button mushrooms, julienned carrot, and spring onion.

In a bowl, mix the honey, sriracha sauce, miso paste, and Worcestershire sauce to make the sauce. Adjust the amount of sriracha based on your preferred spice level. Set aside.

Heat olive oil in a large pan or wok over medium-high heat. Add the thinly sliced rump steak and stir-fry until browned and nearly cooked through, approximately 3-4 minutes. Remove the steak from the pan and set aside.

In the same pan, add the broccoli, button mushrooms, and a splash of water. Cover and let steam for about 2-3 minutes, or until the broccoli is bright green but still crisp.

Add the red onion, red cabbage, red capsicum, and carrot to the pan. Stir-fry for another 2-3 minutes, or until the vegetables are tender but still have a bit of crunch.

Return the beef to the pan. Pour the prepared sauce over the beef and vegetables, tossing everything together to ensure the sauce evenly coats the ingredients. Cook for an additional 1-2 minutes, allowing the sauce to thicken slightly.

Garnish with thinly sliced spring onions before serving. This dish pairs well with a side of cauliflower rice for a complete Paleo meal.