Paleo Spicy Pork Stir-Fry
Savor the bold and vibrant flavors of our Paleo Spicy Pork Stir-Fry, a quick and healthy meal perfect for busy weeknights! This irresistible dish features tender pork strips, a medley of colorful vegetables like red bell peppers, broccoli, and carrots, and a zesty sauce made with coconut aminos, Paleo-friendly red chili paste, garlic, and fresh ginger. Stir-fried to perfection in avocado oil, this nutrient-packed recipe is both gluten-free and soy-free, aligning with Paleo guidelines. Add crushed red pepper flakes for an extra kick of spice and serve with refreshing lime wedges for a tangy finish. Ready in just 30 minutes, this savory, spicy stir-fry pairs beautifully with cauliflower rice for a wholesome, complete meal that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 0.25 cup coconut aminos
- 2 tbsp red chili paste (Paleo-friendly)
- 1 tbsp sesame oil
- 3 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 large red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 large carrot, julienned
- 2 stalks green onions, sliced
- 2 tbsp avocado oil
- 0.25 tsp crushed red pepper flakes (optional, for extra spice)
- 4 wedges lime wedges (for serving)
Instructions
Slice the pork tenderloin into thin strips, about 1/4-inch thick, and set aside.
In a small bowl, mix the coconut aminos, red chili paste, sesame oil, minced garlic, and grated ginger to form the stir-fry sauce. Adjust the spice level by adding or reducing the chili paste.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the sliced pork and stir-fry for 4-5 minutes until no longer pink and slightly golden. Remove the pork from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil. Toss in the red bell pepper, broccoli florets, and julienned carrot. Stir-fry the vegetables for 5-6 minutes, until they are crisp-tender.
Return the cooked pork to the skillet and pour the stir-fry sauce over the top. Stir everything together and cook for an additional 2-3 minutes, ensuring the pork and vegetables are evenly coated in the sauce.
Sprinkle green onions and, if desired, crushed red pepper flakes for extra heat. Remove from heat.
Serve immediately with lime wedges on the side. This dish pairs well with cauliflower rice for a complete Paleo meal.
Nutrition Facts
Calories |
1210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 3019 mg | 131% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 28.3 g | ||
| Protein | 122.3 g | 245% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 201 mg | 15% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2964 mg | 63% | |
*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.
