Paleo Beef Stir-Fry with Vegetables and Rice
Elevate your weeknight dinner game with this savory and wholesome Paleo Beef Stir-Fry with Vegetables and Rice. This recipe is a flavorful, nutrient-packed delight, featuring tender slices of beef sirloin marinated in coconut aminos and stir-fried to perfection with vibrant broccoli, red bell peppers, and carrots. Infused with the zesty warmth of fresh ginger and garlic, this dish is served atop fluffy cauliflower rice for a low-carb, paleo-friendly twist on a classic favorite. Quick and easy to prepare in just 35 minutes, this stir-fry is a one-pan wonder that delivers bold flavors, satisfying textures, and is perfect for a healthy, crowd-pleasing meal. Garnished with sesame seeds and green onions, it’s a feast for both the eyes and the taste buds! Keywords: paleo beef stir-fry, low-carb stir-fry, cauliflower rice recipes, quick paleo dinner, healthy stir-fry.
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Recipe Information
Ingredients
- 1 pound beef sirloin, thinly sliced
- 1 cup coconut aminos
- 2 tablespoons arrowroot powder
- 2 tablespoons sesame oil
- 2 cups broccoli florets
- 1 large red bell pepper, sliced
- 1 large carrot, julienned
- 1 tablespoon ginger, grated
- 3 cloves garlic, minced
- 2 stalks green onions, chopped
- 1 tablespoon sesame seeds
- 4 cups cauliflower rice
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by slicing the beef sirloin into thin strips. In a medium bowl, combine the beef with half a cup of coconut aminos and the arrowroot powder. Allow the mixture to marinate for at least 10 minutes.
While the beef is marinating, prepare your vegetables. Slice the red bell pepper, julienne the carrot, and grate the ginger.
In a large skillet or wok, heat the sesame oil over medium-high heat. Add the marinated beef slices, stir-fry for 3-4 minutes until it’s mostly cooked, then remove the beef and set aside.
In the same skillet, add the broccoli florets, red bell pepper, and carrot. Stir-fry these vegetables for 5-7 minutes until they start to soften but retain a slight crunch. Add the ginger and minced garlic, stirring until fragrant.
Return the beef to the skillet, then pour in the remaining coconut aminos, stirring to combine all ingredients. Cook for another 2-3 minutes until the beef is fully cooked and the vegetables are tender-crisp.
Meanwhile, in another large pan, heat olive oil over medium heat. Add the cauliflower rice, season with salt and pepper, and sauté for 5-6 minutes until heated through and slightly tender.
Divide the cauliflower rice into serving bowls, top with the beef and vegetable stir-fry. Garnish with chopped green onions and sesame seeds before serving.
Nutrition Facts
Calories |
2251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 16.4 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 5982 mg | 260% | |
| Total Carbohydrate | 118.0 g | 43% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 70.2 g | ||
| Protein | 139.7 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3105 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
