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
- 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 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, 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.
- 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.
- 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 }
