Paleo Ginger Beef Stir-Fry
Servings: 8 servings
Calories: 299kcal
Ingredients
Marinade
- 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
Sauce
- 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
Veggies
- 2 cups chopped broccoli
- 1 onion, cut into 1-inch pieces
- 1 red bell pepper cut into 1-inch pieces
Instructions
- 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.
Nutrition
Calories: 299kcal | Carbohydrates: 18g | Protein: 28g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 69mg | Sodium: 451mg | Potassium: 526mg | Fiber: 1g | Sugar: 7g | Vitamin A: 608IU | Vitamin C: 41mg | Calcium: 50mg | Iron: 2mg