Paleo Beef Stir Fry with Veggies

Paleo Beef Stir Fry with Veggies

This quick and easy paleo beef stir fry is loaded with nutritious veggies and packed with protein. It’s a healthier alternative to takeout and just as tasty! 

 

PREP TIME:  10 minutes
TOTAL TIME:  15 minutes

Serves: 6

INGREDIENTS

Beef:

  • 1.5 lbs sirloin steak or flank steak thinly sliced into 1/4” strips against the grain
  • Sea salt and freshly ground black pepper
  • 1 Tbsp coconut aminos
  • 1/2 Tbsp rice wine vinegar
  • 2 teaspoons arrowroot flour or tapioca **

Stir fry:

  • 3 Tbsp avocado oil or olive oil divided
  • 1 red bell pepper thinly sliced
  • 1 large carrot peeled and thinly sliced*
  • 1 cup snow peas
  • 4 cloves garlic minced
  • 1 inch fresh ginger peeled and minced
  • 1 bunch scallions green and white parts separated, thinly sliced

Sauce:

  • 1/3 cup coconut aminos
  • 1 tsp sesame oil
  • 1/4 cup beef bone broth
  • 1 tbsp rice wine vinegar or apple cider vinegar
  • 2 tsp arrowroot flour or tapioca flour

To serve:

  • Green part of the scallions thinly sliced
  • Toasted sesame seeds for garnish
  • Sautéed cauliflower rice to serve over

DIRECTIONS

1. Season the beef with sea salt and black pepper. Place the beef in a large bowl and toss with the coconut aminos, vinegar and arrowroot to evenly coat, then set aside.

2. For the sauce, in a medium bowl combine the coconut aminos, sesame oil , broth, vinegar and 2 teaspoons of arrowroot or tapioca flour. Whisk well to fully combine.

3. In a large nonstick skillet or wok, heat 2 Tbsp of the oil over medium-high heat. Cook the beef in two batches, browning for about a minute on each side. Remove the beef from the pan to a clean plate and set aside.

4. Adjust the heat to medium and add the remaining tablespoon of oil. Add the bell pepper, carrots, and snow peas to the hot pan. Cook, stirring occasionally, until the vegetables are just getting tender, about 2-3 minutes. During the last 45 seconds or so, add in the garlic, ginger, and white part of the scallions and stir.

5. Stir the sauce into the pan with the veggies and and add the beef back. Cook until the sauce thickens, about one minute. Remove from heat and add the green part of the sliced scallions.

6. Serve right away over cauliflower rice, garnished with sesame seeds if desired. Store leftovers in a tightly lidded container for up to 3 days. Enjoy!

RECIPE AND IMAGE CREDIT:  Michele Rosen of www.paleorunningmomma.com