Paleo Stir-Fried Vegetables with Beef
Elevate your weeknight dinner routine with this Paleo Stir-Fried Vegetables with Beef—a vibrant, nutrient-packed dish that’s as wholesome as it is flavorful. Thinly sliced beef sirloin is marinated in coconut aminos and arrowroot powder for tender, savory bites, then stir-fried with a colorful mix of fresh veggies like broccoli florets, carrots, zucchini, and bell peppers. Infused with the aromatic duo of garlic and ginger and cooked to perfection in coconut oil, this gluten-free, soy-free recipe is ideal for paleo enthusiasts seeking a quick, healthy meal. Ready in just 35 minutes, this skillet wonder is perfect for satisfying your cravings while staying true to clean eating. Serve it hot, garnished with sesame seeds and green onions for a pop of texture and flavor!
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Recipe Information
Ingredients
- 450 grams Beef sirloin, thinly sliced
- 60 milliliters Coconut aminos
- 15 grams Arrowroot powder
- 30 milliliters Coconut oil
- 4 cloves Garlic, minced
- 10 grams Ginger, minced
- 200 grams Broccoli florets
- 150 grams Carrots, julienned
- 1 medium Red bell pepper, sliced
- 1 medium Zucchini, sliced into half-moons
- 150 grams Button mushrooms, sliced
- 2 stalks Green onions, sliced
- 5 grams Sesame seeds (optional, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a small bowl, combine the sliced beef with 2 tablespoons (30ml) of coconut aminos, 1 teaspoon of arrowroot powder, and a pinch of black pepper. Mix well to coat the beef evenly and let it marinate for 10-15 minutes.
Prepare all the vegetables by washing, peeling, and slicing them as described in the ingredient list to ensure everything is ready to cook.
In a large skillet or wok, heat 1 tablespoon (15ml) of coconut oil over medium-high heat. Once hot, add the marinated beef in a single layer. Cook for 2-3 minutes on each side until browned but not fully cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon (15ml) of coconut oil. Toss in the minced garlic and ginger, and sauté for 30 seconds until fragrant.
Add the broccoli florets, julienned carrots, red bell pepper, zucchini slices, and mushrooms to the skillet. Stir-fry the vegetables for 5-7 minutes, stirring frequently, until they are tender but still crisp.
Return the partially cooked beef to the skillet. Drizzle the remaining 2 tablespoons (30ml) of coconut aminos over the mixture and stir everything together.
Let the beef and vegetables cook together for another 2-3 minutes, stirring often, until the beef is fully cooked and the vegetables are evenly coated in the sauce.
Taste the stir-fry and season with salt and additional black pepper if needed. Remove the skillet from heat.
Garnish the stir-fry with sliced green onions and a sprinkle of sesame seeds (if using). Serve immediately while hot.
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 3907 mg | 170% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 34.4 g | ||
| Protein | 136.3 g | 273% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 338 mg | 26% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3394 mg | 72% | |
*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.
