Stir Fry with Magic Sauce and Mashed Cauliflower

Stir Fry with Magic Sauce and Mashed Cauliflower | Phoenix Helix

“The world is full of magic things, patiently waiting for our senses to grow sharper.” ~ W.B. Yeats

Do You Believe in Magic?

Two weeks ago, I featured a recipe called Mackerel in Magic Sauce, because the sauce was so delicious, it transformed the fish. But the true test of a magic sauce is if it does the same for many different recipes. So, I put this one to the test on a beef, broccoli and pineapple stir fry. Result? Again, one of the most delicious things I’ve ever eaten. Magic Sauce is well-named! If you use it in other recipes, please let me know. What should I try it on next?

The Power of Sulfur

Dr. Terry Wahls recommends we eat 3 cups sulfur-rich vegetables daily, and this meal has you covered with broccoli, cauliflower and garlic all falling into this category. Why are these vegetables so important? Sulfur is involved in hundreds of biological processes in our bodies and is particularly important in supporting our natural detoxification pathways. In the past century, over 80,000 new chemicals have been released into the environment and no matter how careful we are, we can’t avoid them all. We are all toxic to some degree, and thankfully our body is set up to detoxify daily. The problem is that those systems were never intended to process the amount of toxins we are faced with today. There’s medicine in our groundwater, pollutants in the air, and plastic in our bloodstream. I know that sounds scary, but there are also sulfur-rich vegetables available to eat, and they really are medicinal foods. They boost our bodies’ ability to detoxify more toxins, more efficiently.


Magic Sauce Ingredients
1/3 cup coconut aminos
1/3 cup dry sherry
1/2 cup water
1 Tbsp. honey
2 Tbsp. white wine vinegar
8 thin slices peeled fresh ginger
zest of 1 lemon
4 garlic cloves (crushed)

Stir Fry Ingredients
3 Tbsp. coconut oil (divided)
1 lb. beef (either sirloin tips or your favorite steak cut into bite-size pieces)
1 large bunch broccoli (cut into florets)
2 cups pineapple chunks

Mashed Cauliflower Ingredients
1 large head cauliflower (cut into florets)
4 cloves garlic (peeled)
3 Tbsp ghee or extra virgin olive oil (use olive oil for AIP)
½ tsp. sea salt
black pepper to taste (optional – omit for AIP)


  1. Put the magic sauce ingredients in a medium saucepan and bring to boil. Reduce heat & simmer 10 minutes uncovered, then turn off heat. Use slotted spoon to remove garlic & ginger. Cover pan to keep warm.
  2. Steam the cauliflower florets with 4 whole garlic cloves until tender, then turn off heat.
  3. Stir Fry: Melt 1 Tbsp. coconut oil in large skillet over medium-high heat. Fry beef pieces for 2-3 minutes, until both sides are browned & meat is cooked. Transfer beef to the pan with the magic sauce & melt another Tbsp. coconut oil in skillet. Add broccoli. Toss to coat evenly with oil and cook 2-3 minutes. Add ¼ cup water and cover pan, steaming broccoli to desired level of tenderness (2-5 minutes more). Transfer broccoli to pan with magic sauce & beef. Melt final Tbsp. coconut oil in skillet & add pineapple. Fry 1 minute each side until browned, and then transfer to magic saucepan.
  4. Use a large spoon to stir everything in the saucepan, until all is coated evenly with the magic sauce.
  5. Finish making the mashed cauliflower: Put the cooked cauliflower and garlic in the food processor, along with 3 Tbsp. of ghee or olive oil, ½ tsp. salt (and pepper to taste, if using). Process until smooth.
  6. Serve stir fry & sauce on top of the mashed cauliflower
  7. Note: If you’re like me and cook with garlic often, this little kitchen tool makes peeling cloves easy, which makes me a happier cook.

AIP Note:

Alcohol is allowed on the AIP when used in cooking. Also, sherry keeps in the fridge for 1 month after opening the bottle. Personally, I hate buying a whole bottle of something when a recipe only calls for 1/3 cup. Luckily, this sauce is so delicious, you can happily make it with other fish, or as a base for meat and veggie stir-fries. But just to be sure you’re not wasting your money, here are two other delicious recipes to help you use up that bottle:

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This post is linked to the following blog carnivals:
Paleo AIP Recipe Roundtable, Make Your Own Monday, Natural Living Monday, Fat Tuesday, Healthy Tuesday, Waste Not Want Not Wednesday, Allergy Free Wednesday, Gluten Free Wednesday, Wellness Wednesday, Simple Lives Thursday, Whole food Friday, Simple Meals Friday, Healing with Food Friday, Paleo Rodeo,

16 thoughts on “Stir Fry with Magic Sauce and Mashed Cauliflower

  1. Pingback: Stir Fry with Magic Sauce and Mashed Cauliflower | Paleo Digest

  2. This recipe look awesome! I think it will be a real winner with my family. I’m putting it on the menu for this week! Pinning this one :) Oh, and thanks for sharing it on Wellness Wednesdays!

  3. I just made this for dinner and it was so delicious. I swapped bok choi for broccoli because that was in the fridge. My girls aged 3.5 and 1.5 inhaled it!! Thank you. Itis meals like this that make me glad I am doing the AIP!

  4. I’m about to embark on this AIP journey. Just wondering about the magic sauce…. my food lists say to avoid alcohol and yet it appears in two forms here. Is this permissible because it is cooked before hand? Thanks in advance.

  5. I love how informative your posts are, Eileen. I always come away learning something but not bogged down or feeling overwhelmed. Thanks so much for linking my liver pate recipe up. Which reminds me…I need to make some! I’m doing “round two” of your sauerkraut recipe and will NOT overfill this time – and NOT burp my Fido. That sounds weird. But you know what I mean…


  6. Hi, the magic sauce sounds wonderful! I can’t use any alcohol in my cooking because it triggers migraines :( . I was wondering if there was anything I could substitute for it?

    • I’ve never made it without the sherry, but you could try apple cider or another kind of juice and see how it goes? If you do, please report back and let us know how it worked.

  7. I just made this sauce with a beef and broccoli stirfry. I also added pineapple, and carrots and scallions as well. I coated my steak with arrowroot starch before searing it, and it thickened the sauce. SO GOOD. This is so delicious, definitely going in the rotation!

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