Home » Recipes » Easy Healthy Dinners » Beef » Steak and Vegetable Stirfry | Paleo

Steak and Vegetable Stirfry | Paleo

Steak and Vegetable Stir fry #Paleo #cleaneating #steak #vegetable #asianfood

Slices of steak mixed with fresh crisp vegetables and a flavorful sauce to boot, this is one awesome Paleo recipe if you are on the “clean eating” train!

I am a huge ethnic food fan, asian, thai, mexican you name it! When it comes to asian food, I am all about the sauce. One of my favorite dishes served at Pei Wei is Honey Seared Chicken, why? Because the sauce in this chicken dish is incredible. I could probably just eat the rice and the sauce by itself … hold the chicken.

So when I saw this paleo recipe for Steak & Vegetable Stir fry I was all over it because I love anything Asian inspired. One problem. There was barely any sauce to this dish! Eerr… do people not like sauce as much as me?  I decided to go forward with the dish anyways and so glad I did. Sauce or no sauce this Steak Stir fry is awesome! Plus it is packed with vegetables, and I mean 5 cups of vegetables!

Because I’m a mommy, most of the dishes I feature on Joyful Healthy Eats are actually our dinner for that night.  Usually after I’m finished making a meal I will get everything set up and take a picture real fast, most of the time sun/light is my friend.

However, this particular day was gloomy, rainy, and overcast all day. Which, if you are a food blogger, is bad ju ju for picture taking time. After I finished the meal I found myself literally running around the house with all my dishes set trying to chase the light so I could get a good picture. Keep in mind I have a toddler following me as well as a 75 pound lab, lets just say it was interesting to coral everyone and get the picture off. I ended up shooting this one the floor, with the backyard door open {while the rain is falling down}, and my son trying to grab the chopsticks so he can eat the prized posession.  Sheesh… the life of a food blogger. 🙂

Steak and Vegetable Stir fry Paleo 7

To get started, cut skirt steak into 4 large equal sections. Next, cut against the grain to slice each section into 1/4″ strips.

Steak and Vegetable Stir fry Paleo 2

Heat a large skillet or wok over medium high heat.  Add 2 tablespoons of coconut oil. Place the steak in the skillet and let brown on all sides, about 2-3 minutes. Remove the steak and set aside.

Steak and Vegetable Stir fry Paleo 3

Next add, 1 cup of julienned red onion, 1 1/2 cups of chopped fresh broccoli, 1 1/2 cup of trimmed green beans, and 1 cup of julienned red peppers. {if you want to change up the veggies here thats fine, just make sure you have 5 cups} Saute for 5 minutes.

Steak and Vegetable Stir fry | Paleo 1

In the meantime, in a small bowl combine 2 tablespoons of coconut aminos {use this instead of soy sauce, can be found in gluten free aisle} 2 tablespoons of warm water, 2 minced garlic cloves, and 1/2 teaspoon of grated ginger. Whisk together.

Steak and Vegetable Stir fry Paleo 6

Add the meat and sauce into the pan with the vegetables, toss and heat through for 2 minutes. Top stir fry with 1/4 cup of sliced water chestnuts, 3 tablespoons of chopped green onions, and 1 tablespoon of sesame seeds. Serve!

Steak and Vegetable Stir fry #Paleo #cleaneating #steak #vegetables #asianfood

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Steak and Vegetable Stir fry #Paleo #cleaneating #steak #vegetable #asianfood

Steak and Vegetable Stirfry | Paleo

  • Author: Krista
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian

Description

Slices of steak are combined with fresh crisp vegetables and a flavorful sauce for an easy paleo dinner!


Ingredients

Scale
  • 1lb skirt skeak, sliced into 1/4” thick strips
  • 2 tablespoons coconut oil
  • 1 cup red onion, julienned
  • 1 1/2 cups of broccoli, chopped
  • 1 1/2 cups of green beans, trimmed
  • 1 cup red bell pepper, julienned
  • 1 tablespoon sesame seeds
  • 3 tablespoon green onion, chopped
  • 1/4 cup water chestnuts, sliced

Sauce:

  • 2 tablespoons coconut aminos {can be found in gluten-free aisle}
  • 2 tablespoons warm water
  • 2 garlic cloves, minced
  • 1/2 teaspoon fresh ginger, grated

Instructions

  1. Cut skirt steak into 4 large equal sections. Next, cut against the grain to slice each section into 1/4″ strips.
  2. Heat a large skillet or wok over medium high heat. Add coconut oil. Place the steak in the skillet and let brown on all sides, about 2-3 minutes. Remove the steak and set aside.
  3. Next add, julienned red onion, chopped fresh broccoli, trimmed green beans, and julienned red peppers. {if you want to change up the veggies here thats fine, just make sure you have 5 cups} Saute for 5 minutes.
  4. In the meantime, in a small bowl combine coconut aminos {use this instead of soy sauce, can be found in gluten free aisle} warm water, minced garlic cloves, and grated ginger. Whisk together.
  5. Add the meat and sauce into the pan with the vegetables, toss and heat through for 2 minutes. Top stir fry with sliced water chestnuts, chopped green onions, and sesame seeds. Serve!

Notes

{Recipe slightly adapted from Practical Paleo }

Keywords: beef stir fry, easy healthy dinner ideas, easy healthy meals

Filed Under: