Paleo Stir-Fried Vegetables with Beef
Savor the vibrant flavors of this Paleo Stir-Fried Vegetables with Beef recipe—a wholesome, nutrient-packed dish that’s both delicious and simple to prepare. Tender slices of beef sirloin are marinated in coconut aminos and arrowroot powder, then stir-fried to perfection alongside a colorful medley of crisp broccoli, carrots, bell peppers, zucchini, and mushrooms. Infused with the tantalizing aroma of garlic and ginger, this one-pan wonder is cooked in nutrient-rich coconut oil, making it completely Paleo-friendly and gluten-free. Perfect for a quick weeknight dinner, this protein and veggie-packed stir-fry comes together in under 30 minutes, offering a healthy meal option that doesn’t skimp on taste. Garnish with green onions and sesame seeds for a fresh, flavorful finish!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 450 grams Beef sirloin, thinly sliced
- 60 milliliters Coconut aminos
- 15 grams Arrowroot powder
- 30 milliliters Coconut oil
- 4 cloves Garlic, minced
- 10 grams Ginger, minced
- 200 grams Broccoli florets
- 150 grams Carrots, julienned
- 1 medium Red bell pepper, sliced
- 1 medium Zucchini, sliced into half-moons
- 150 grams Button mushrooms, sliced
- 2 stalks Green onions, sliced
- 5 grams Sesame seeds (optional, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
In a small bowl, combine the sliced beef with 2 tablespoons (30ml) of coconut aminos, 1 teaspoon of arrowroot powder, and a pinch of black pepper. Mix well to coat the beef evenly and let it marinate for 10-15 minutes.
Step 2
Prepare all the vegetables by washing, peeling, and slicing them as described in the ingredient list to ensure everything is ready to cook.
Step 3
In a large skillet or wok, heat 1 tablespoon (15ml) of coconut oil over medium-high heat. Once hot, add the marinated beef in a single layer. Cook for 2-3 minutes on each side until browned but not fully cooked through. Remove the beef from the skillet and set aside.
Step 4
In the same skillet, add the remaining 1 tablespoon (15ml) of coconut oil. Toss in the minced garlic and ginger, and sauté for 30 seconds until fragrant.
Step 5
Add the broccoli florets, julienned carrots, red bell pepper, zucchini slices, and mushrooms to the skillet. Stir-fry the vegetables for 5-7 minutes, stirring frequently, until they are tender but still crisp.
Step 6
Return the partially cooked beef to the skillet. Drizzle the remaining 2 tablespoons (30ml) of coconut aminos over the mixture and stir everything together.
Step 7
Let the beef and vegetables cook together for another 2-3 minutes, stirring often, until the beef is fully cooked and the vegetables are evenly coated in the sauce.
Step 8
Taste the stir-fry and season with salt and additional black pepper if needed. Remove the skillet from heat.
Step 9
Garnish the stir-fry with sliced green onions and a sprinkle of sesame seeds (if using). Serve immediately while hot.
Nutrition Facts
| Serving size | (1432.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1771.2 |
| Total Fat 100.2g | 0% |
| Saturated Fat 51.0g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 315mg | 0% |
| Sodium 3906.9mg | 0% |
| Total Carbohydrate 77.2g | 0% |
| Dietary Fiber 18.2g | 0% |
| Total Sugars 34.4g | |
| Protein 136.3g | 0% |
| Vitamin D 15IU | 0% |
| Calcium 338.0mg | 0% |
| Iron 18.0mg | 0% |
| Potassium 3393.9mg | 0% |
Source of Calories