Steak and Vegetable Stirfry | Paleo

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. 🙂

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

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.

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.

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.

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 Stirfry | Paleo

★★★★★ 5 from 3 reviews

• 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

Print

Pin

---

Description

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

Scale 1x2x3x

Ingredients

• 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

Cook Mode Prevent your screen from going dark

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