Paleo Beef and Vegetable Stir-Fry: A Quick & Healthy One-Pan Meal

This quick and easy paleo stir-fry is packed with lean protein, healthy fats, and fiber-rich vegetables, making it a perfect weeknight meal. Cooked in one pan, it’s simple, delicious, and full of bold flavors!

• Total Cooking Time: 25 minutes
• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Servings: 2

Ingredients

For the Beef:

1. 250 g (8 oz) flank steak or sirloin, thinly sliced
2. 1 tbsp coconut aminos (soy-free alternative)
3. 1 tsp arrowroot powder (or tapioca starch)
4. ½ tsp garlic powder
5. ½ tsp black pepper

For the Vegetables:

• 1 cup broccoli florets
• ½ red bell pepper, sliced
• ½ cup carrot matchsticks
• ½ cup snap peas
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated

For the Stir-Fry Sauce:

• 3 tbsp coconut aminos
• 1 tbsp apple cider vinegar or rice vinegar
• 1 tbsp sesame oil (or avocado oil)
• ½ tsp red pepper flakes (optional, for heat)
• ½ tsp sea salt

For Garnish:

1. 1 tbsp toasted sesame seeds
2. 1 tbsp fresh cilantro or green onions, chopped

Optional Additions:

• ¼ cup sliced mushrooms for extra umami
• ½ tsp fish sauce for deeper flavor
• 1 tsp honey (not paleo strict, but optional for sweetness)

Substitutions:

• No coconut aminos? Use tamari (not paleo) or more vinegar + salt.
• Vegetarian? Swap beef for tempeh or mushrooms.
• Extra protein? Add shrimp or chicken instead of beef.

Step-by-Step Instructions

1. Marinate the Beef:
   • In a bowl, toss beef slices with coconut aminos, arrowroot powder, garlic powder, and black pepper.
   • Let sit for 10 minutes while preparing vegetables.
2. Prepare the Stir-Fry Sauce:
   • In a small bowl, whisk together coconut aminos, apple cider vinegar, sesame oil, red pepper flakes, and sea salt.
3. Sear the Beef:
   • Heat a large skillet or wok over medium-high heat.
   • Add 1 tbsp avocado oil, then sear the beef for 2–3 minutes per side until browned.
   • Remove from pan and set aside.
4. Stir-Fry the Vegetables:
   • In the same pan, add a little more oil if needed.
   • Stir-fry broccoli, bell pepper, carrots, and snap peas for 3–4 minutes until crisp-tender.
   • Add garlic and ginger, cooking for another 30 seconds until fragrant.
5. Combine & Simmer:
   • Return beef to the pan and pour in the stir-fry sauce.
   • Toss everything together and cook for 1–2 minutes, until sauce thickens.
6. Serve & Enjoy:
   • Plate the stir-fry and garnish with sesame seeds and chopped cilantro or green onions.
   • Serve as is or with cauliflower rice for a full meal.

Nutritional Information (Per Serving)

• Calories: 380
• Protein: 38 g
• Fats: 18 g
• Carbohydrates: 14 g
• Fiber: 5 g
• Sugar: 6 g

Vitamins & Benefits

• Beef: High in protein and iron for energy.
• Broccoli: Packed with fiber, vitamin C, and antioxidants.
• Coconut Aminos: A soy-free alternative that supports gut health.

Did you know? Coconut aminos are made from coconut tree sap, but they don’t taste like coconut at all—they’re a great soy-free, gluten-free alternative to soy sauce!

Storage Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm in a skillet over medium heat for 3–4 minutes.
• Freezing: Not recommended, as vegetables may become too soft.

FAQ

❓ Can I make this ahead of time?
✔️ Yes! Chop veggies and marinate beef in advance for a quick stir-fry later.

❓ What can I serve this with?
✔️ Try cauliflower rice, zucchini noodles, or lettuce wraps.

❓ How do I make this spicier?
✔️ Add extra red pepper flakes or sliced fresh chili peppers.