This Paleo Ginger Beef Stir-Fry is quick, loaded with veggies, and so delicious! A healthy dinner that is packed with flavor. Gluten free, dairy free, and soy free.
I just received a beautiful cookbook by Carol Lovett, blogger at Ditch the Wheat. The cookbook, of the same title, is packed with 120 paleo recipes that will not make you miss gluten, grains, or dairy at all!
There is a gorgeous picture of every recipe and the recipes are just pretty, they are practical too. There is a whole chapter on basics (salsa, caramel sauce, chocolate sauce), fermented foods and drinks (jalapeño peppers, kombucha, coconut milk yogurt), then of course it goes to breakfast, snacks, soups, mains, sides, and desserts. There are so many recipes I'm looking forward to trying.
Flipping through the book I immediately decided to make this Ginger Beef Stir-Fry because it has two of my husbands favorite- ginger and beef! He is a total lover of fresh ginger and I love that this recipe does not skimp on it. I love how fast it came together and how the veggies really made this a complete meal.
To make things a little quicker, I cut all the veggies ahead of time so they would be ready to go. I actually cut them when I cut the beef to marinade it. It made the meal so fast and I'm so glad the prep was all done. And I have to be honest- I was planning to let it marinade for 24 hours, but I got busy and didn't get to it until 48 hours- it was no big deal. Maybe extra marinaded 🙂 She suggests serving it over cauliflower rice, which would be delicious, but we went for zucchini noodles. They're a favorite in our house.
I did want to mention that I think this would still be super delicious without the sugar and that would make it Whole30 compliant- I'll try it that way next time.
This cookbook, Ditch the Wheat, will not just sit on your bookshelf- there is so much useful information in it that youll be using it all the time. And of course to make lots of delicious recipes.
Paleo Ginger Beef Stir-Fry
- ¼ cup coconut aminos
- 2 tablespoons coconut palm sugar leave out for Whole30
- 2 tablespoons finely chopped fresh ginger
- 2 tablespoons unseasoned rice vinegar
- 2 pounds sirloin steak sliced against the grain
- 2 cups beef bone broth
- ¼ cup plus 2 tablespoons arrowroot powder
- ¼ cup plus 2 tablespoons coconut aminos
- 3 tablespoons coconut palm sugar leave out for Whole30
- 2 cloves garlic minced
- 1 tablespoon plus 1 teaspoon finely chopped fresh ginger
- 4 tablespoons extra-virgin olive oil divided
- 2 cups chopped broccoli
- 1 onion, cut into 1-inch pieces
- 1 red bell pepper cut into 1-inch pieces
- In a resealable bag, combine ingredients for the marinade. Add the steak and shake to coat. Seal bag and refrigerate for at least 30 minutes or up to 24 hours.
- Mix together the sauce ingredients in a bowl and set aside
- After the steak is done marinating, heat 2 tablespoons of the olive oil in a large skillet or wok over medium-high heat. Place the steak in the hot skillet and fry for 2-3 minutes, until cooked though, stirring often. Remove the steak from the skillet and set aside.
- Add the remaining 2 tablespoons of olive oil and the broccoli, onion, and bell pepper to the skillet and sauté for 2 minutes.
- Return the steak to the skillet and reduce the heat to medium-low. Whisk the sauce and pour it over the beef. Give everything a quick stir and cook for 1 minute. The sauce will begin the thicken immediately.
- Serve over cauliflower rice or zucchini noodles.