Paleo Stir-Fried Beef with Vegetables
Elevate your weeknight dinner game with this flavorful and wholesome Paleo Stir-Fried Beef with Vegetables! Packed with tender strips of beef, vibrant colorful veggies like broccoli, bell peppers, carrots, and zucchini, this dish is a nutrient-rich powerhouse that is both delicious and healthy. Balanced with a savory marinade of coconut aminos, garlic, and ginger, and thickened with arrowroot powder, this stir-fried recipe delivers bold flavors without compromising on Paleo-friendly ingredients. Perfectly stir-fried for just the right amount of crunch, this quick and easy meal comes together in only 30 minutes, making it ideal for busy nights. Serve it as a standalone dish, no grains needed, and enjoy a protein-packed, gluten-free dinner that's irresistibly satisfying!
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Recipe Information
Ingredients
- 450 grams beef sirloin or flank steak
- 60 ml coconut aminos
- 3 cloves garlic
- 1 teaspoon fresh ginger
- 1 tablespoon arrowroot powder
- 2 tablespoons sesame oil or avocado oil
- 150 grams broccoli florets
- 1 red bell pepper
- 1 carrot
- 1 small zucchini
- 2 green onion
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
Instructions
Thinly slice the beef against the grain into small strips and place them in a mixing bowl.
In a small bowl, combine coconut aminos, minced garlic, grated ginger, and arrowroot powder. Mix well and pour this marinade over the beef. Let it sit for 10 minutes while you prepare the vegetables.
Cut the broccoli into bite-sized florets, thinly slice the red bell pepper, julienne the carrot, and slice the zucchini into half-moons. Chop the green onions into approximately 1-inch pieces.
Heat 1 tablespoon of sesame oil or avocado oil in a large skillet or wok over medium-high heat.
Add the beef (reserving any excess marinade) to the pan and stir-fry for 2-3 minutes until just browned. Remove the beef from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of oil. Add the broccoli, bell pepper, and carrot. Stir-fry for 3-4 minutes until slightly tender.
Stir in the zucchini and cook for another 2-3 minutes until all vegetables are crisp-tender.
Return the cooked beef to the skillet along with any reserved marinade. Stir everything together and cook for an additional 2 minutes until heated through.
Sprinkle with sea salt, black pepper, and red pepper flakes (if using). Garnish with green onion before serving.
Serve immediately on its own for a complete Paleo-friendly meal.
Nutrition Facts
Calories |
1472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 338 mg | 112% | |
| Sodium | 3998 mg | 174% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 30.8 g | ||
| Protein | 126.6 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2239 mg | 48% | |
*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.
