Slices of steak mixed with fresh crisp vegetables and a flavorful sauce to boot, this is one awesome Paleo recipe if you are on the “clean eating” train!
I am a huge ethnic food fan, asian, thai, mexican you name it! When it comes to asian food, I am all about the sauce. One of my favorite dishes served at Pei Wei is Honey Seared Chicken, why? Because the sauce in this chicken dish is incredible. I could probably just eat the rice and the sauce by itself … hold the chicken.
So when I saw this paleo recipe for Steak & Vegetable Stir fry I was all over it because I love anything Asian inspired. One problem. There was barely any sauce to this dish! Eerr… do people not like sauce as much as me? I decided to go forward with the dish anyways and so glad I did. Sauce or no sauce this Steak Stir fry is awesome! Plus it is packed with vegetables, and I mean 5 cups of vegetables!
Because I’m a mommy, most of the dishes I feature on Joyful Healthy Eats are actually our dinner for that night. Usually after I’m finished making a meal I will get everything set up and take a picture real fast, most of the time sun/light is my friend.
However, this particular day was gloomy, rainy, and overcast all day. Which, if you are a food blogger, is bad ju ju for picture taking time. After I finished the meal I found myself literally running around the house with all my dishes set trying to chase the light so I could get a good picture. Keep in mind I have a toddler following me as well as a 75 pound lab, lets just say it was interesting to coral everyone and get the picture off. I ended up shooting this one the floor, with the backyard door open {while the rain is falling down}, and my son trying to grab the chopsticks so he can eat the prized posession. Sheesh… the life of a food blogger. 🙂
To get started, 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 2 tablespoons of 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, 1 cup of julienned red onion, 1 1/2 cups of chopped fresh broccoli, 1 1/2 cup of trimmed green beans, and 1 cup of 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 2 tablespoons of coconut aminos {use this instead of soy sauce, can be found in gluten free aisle} 2 tablespoons of warm water, 2 minced garlic cloves, and 1/2 teaspoon of 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 1/4 cup of sliced water chestnuts, 3 tablespoons of chopped green onions, and 1 tablespoon of sesame seeds. Serve!
Steak and Vegetable Stirfry
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Beef
- Method: Stovetop
- Cuisine: Asian
Description
Slices of steak are combined with fresh crisp vegetables and a flavorful sauce for an easy paleo dinner!
Ingredients
- 1 lb. flank steak or skirt steak, thinly sliced
- 1 tablespoon of arrowroot
- 1 tablespoon grape seed oil
- 4 cups broccoli florets
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 1 cup carrots, grated carrots
- 3 garlic cloves
- 1 cup snow peas
Sweet and Spicy Sauce
- 1/4 cup tamari sauce
- 1/3 cup water
- 1 teaspoon ground ginger
- 1 teaspoon spicy mustard
- 2 tablespoons honey
- 1/4 teaspoon red pepper flakes
- 1 tablespoon arrowroot
- Optional: top with sesame seeds and sliced green onions
Instructions
- Add flank steak to a large ziplock bag with 1 tablespoon of arrowroot. Toss around to coat and let sit.
- Heat a wok or large skillet to medium-high heat. Add grape seed oil to the pan and the beef. Cook for 3-4 minutes, turning to brown each side throughout.
- Remove beef from the pan and place on a plate.
- Immediately add broccoli, red pepper, yellow pepper, onion, carrots and garlic to the pan. Stir fry for 3-4 minutes. Stirring occasionally.
- In the meantime, to a small bowl add tamari sauce, water, ground ginger, spicy mustard, honey, red pepper flakes and 1 tablespoon of arrowroot. Whisk to combine.
- Add the beef back to the pan with the snow peas and add the sauce into the pan. Stir everything together. Then cover for 2-3 minutes and stir fry. Once the sauce is thickened you should be ready to serve.
- Serve the steak stir fry plain or over jasmine rice. Garnish with sesame seeds and sliced green onions.
