Paleo Ginger Beef Stir-Fry
Prep Time15 minutes mins
Cook Time10 minutes mins
Marinate Time30 minutes mins
Servings: 8 servings
Calories: 299kcal
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
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.
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