Paleo Wagyu Beef with Spaghetti Squash
We love this high-fat Moderate Carb Paleo recipe that is perfect for a simple weeknight meal. Tender cubes of wagyu beef are cooked in an Instant Pot with lots of onions and coconut aminos. These simple flavors bring a big flavor impact! You will love how tender the wagyu beef is after it is cooked! The tender wagyu beef is served on top of spaghetti squash, and a side of avocado sprinkled with sea salt! Since this meal is so simple but full of protein, it is perfect for those who are working on gaining muscle and strength in the gym. Feel free to add more avocado or spaghetti squash to this meal to add more calories if muscle building is your goal. You can also use this as a simple base recipe for other herbs and spices. So feel free to get creative with it! This dish is perfect for carb cycling!
How to Make It
Step 1
Preheat an Instant Pot on the Saute setting until it says ‘Hot’. Add 1 ½ tbsp of avocado oil to the hot pot. Swirl to coat it. Add in half of the beef. Sear on the first side for several minutes. Do not disturb the beef by flipping it or peeking underneath for several minutes until a nice brown crust has formed. Season with half of the kosher salt. Then, turn the beef around and cook on the other side until browned. Remove to another bowl. Repeat using the other half of the beef. The browning doesn’t need to be perfect on the second batch as long as the first batch got a decent sear.
Step 2
Add all the beef back, alng with the coconut aminos and a large onion that has been diced. Set the Instant Pot on “normal low” setting for 1 ½ hour. I find using this setting versus the high-pressure results in more tender meat.
Step 3
In the meantime, pick a spaghetti squash that is large enough to make two pounds of spaghetti squash “noodles.” This will be about a 3-pound squash. Cut the squash in half width-ways. Place the squash cut side down into a casserole dish that is large enough to fit the squash and the microwave.
Step 4
Fill the dish ½” full of water. Microwave the squash on high for 15 minutes. Allow the squash to cool for 5 minutes or so before trying to handle it. Scrape the “noodles” out of the squash and into the casserole dish. Repeat with the other squash half.
Step 5
Once the time has elapsed, do a quick release to release the pressure. Turn the pot back on to the ‘Saute’ function and wait until the mixture bubbles. Sprinkle the arrowroot starch on top of the mixture. Stir until the arrowroot starch is incorporated. Cook like this for 5 minutes, stirring occasionally.
Step 6
Serve the beef on top of the spaghetti squash. Cut an avocado in half and remove the pit. Scoop out the flesh and serve the avocado on the side with the beef. Sprinkle the avocado with sea salt, if desired.
Ingredients
- Beef Australian Wagyu Loin Tenderloin Steak Roast Boneless Separable Lean Only Aust. Marble Score 4 5 Raw
3 lb
- Avocado oil
1.5 tbsp
- Coarse Kosher Salt
2.5 tsp
- Coconut Aminos
3 tbsp
- Onion
1.5 large
- Arrowroot Flour
1 tbsp
- Spaghetti squash
2 lb
- Avocado
8 each