Name: Paleo Beef Stir Fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb Flank Steak, thinly sliced against the grain; 2 tbsp Coconut Oil; 2 cups Broccoli Florets; 1 medium Red Bell Pepper, thinly sliced; 1 cup Snap Peas; 3 cloves Garlic, minced; 1 tbsp Fresh Ginger, grated; 1/3 cup Coconut Aminos; 1 tbsp Toasted Sesame Oil; 1 tsp Arrowroot Powder; 2 stalks Green Onions, sliced

"This vibrant Paleo Beef Stir Fry combines thinly sliced flank steak with a medley of colorful vegetables, all tossed in a savory, umami-rich sauce made with coconut aminos. It's a clean, wholesome meal that delivers restaurant-quality flavors without the gluten, soy, or refined sugars."

1 Ingredients

Qty	Item
1 lb 450 g	Flank Steak, thinly sliced against the grain
2 tbsp 30 ml	Coconut Oil
2 cups 150 g	Broccoli Florets
1 medium 150 g	Red Bell Pepper, thinly sliced
1 cup 100 g	Snap Peas
3 cloves 15 g	Garlic, minced
1 tbsp 15 g	Fresh Ginger, grated
1/3 cup 80 ml	Coconut Aminos
1 tbsp 15 ml	Toasted Sesame Oil
1 tsp 3 g	Arrowroot Powder
2 stalks 20 g	Green Onions, sliced

2 Instructions

Slice the flank steak against the grain into very thin strips to ensure maximum tenderness.

In a small bowl, whisk together the coconut aminos, toasted sesame oil, and arrowroot powder to create the stir-fry sauce base.

Heat one tablespoon of coconut oil in a large wok or cast-iron skillet over high heat until it begins to shimmer.

Add the beef strips in a single layer and sear undisturbed for 2 minutes to develop a crust, then stir and cook for 1 more minute until browned. Remove beef from the pan and set aside.

Add the remaining tablespoon of coconut oil to the pan. Toss in the broccoli, bell peppers, and snap peas. Stir-fry for 3-5 minutes until the vegetables are vibrant and tender-crisp.

Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

Return the cooked beef and any accumulated juices back to the pan.

Give the sauce mixture a quick whisk and pour it over the beef and vegetables. Toss everything constantly for 1-2 minutes until the sauce thickens and coats the ingredients evenly.

Remove from the heat and garnish with sliced green onions before serving immediately.

·
Freeze the steak for 15-20 minutes before slicing to make it much easier to achieve paper-thin strips.
·
Ensure your pan is screaming hot before adding the beef to get a proper sear instead of steaming the meat.
·
Cut all your vegetables to a uniform size so they cook evenly at the same rate.
·
If you want a spicy kick, add a teaspoon of red pepper flakes or a dollop of compliant chili paste to the sauce.

? Frequently Asked Questions

What can I use instead of coconut aminos?

If you aren't strictly Paleo, you can use tamari (gluten-free soy sauce). For a Paleo-compliant version, coconut aminos is the best soy-free alternative.

Can I use a different cut of beef?

Yes, sirloin tip, flat iron steak, or even ribeye work beautifully in this stir fry.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat to maintain texture.

Is arrowroot powder necessary?

It helps thicken the sauce so it clings to the meat and vegetables. You can substitute with tapioca starch or omit it for a thinner sauce.

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