Print
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

Scale

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

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 }