Video Slow Cookerinstant Pot Beef Stir Fry Low Carb Paleo Whole30 Recipes

PALEO BEEF STIR FRY WITH VEGGIES {WHOLE30, KETO}

Paleo Beef Stir Fry with Veggies {Whole30, Keto} image

This quick and tasty paleo beef stir fry is loaded with flavor and veggies and uses clean simple ingredients. It's so much healthier than takeout but just as fast! Family approved and great for weeknight dinners. I love serving it over fried cauliflower rice to keep it paleo, Whole30 compliant and low carb too.

Provided by Michele Rosen

Categories Dinner

Number Of Ingredients 20

Ingredients

1.5 lbs sirloin steak or flank steak (thinly sliced into 1/4" strips against the grain)
Sea salt and freshly ground black pepper
1 Tbsp coconut aminos
1/2 Tbsp rice wine vinegar
2 teaspoons arrowroot flour or tapioca (**)
3 Tbsp avocado oil or olive oil (divided)
1 red bell pepper (thinly sliced)
1 large carrot (peeled and thinly sliced*)
1 cup snow peas
4 cloves garlic (minced)
1 inch fresh ginger (peeled and minced)
1 bunch scallions (green and white parts separated, thinly sliced)
1/3 cup coconut aminos
1 tsp sesame oil
1/4 cup beef bone broth
1 tbsp rice wine vinegar (or apple cider vinegar)
2 tsp arrowroot flour (or tapioca flour)
Green part of the scallions (thinly sliced)
Toasted sesame seeds (for garnish)
Sautéed cauliflower rice (to serve over)

Steps:

Season the beef with sea salt and black pepper. Place the beef in a large bowl and toss with the coconut aminos, vinegar and arrowroot to evenly coat, then set aside.
For the sauce, in a medium bowl combine the coconut aminos, sesame oil , broth, vinegar and 2 teaspoons of arrowroot or tapioca flour. Whisk well to fully combine.
In a large nonstick skillet or wok, heat 2 Tbsp of the oil over medium-high heat. Cook the beef in two batches, browning for about a minute on each side. Remove the beef from the pan to a clean plate and set aside.
Adjust the heat to medium and add the remaining tablespoon of oil. Add the bell pepper, carrots, and snow peas to the hot pan. Cook, stirring occasionally, until the vegetables are just getting tender, about 2-3 minutes. During the last 45 seconds or so, add in the garlic, ginger, and white part of the scallions and stir.
Stir the sauce into the pan with the veggies and and add the beef back. Cook until the sauce thickens, about one minute. Remove from heat and add the green part of the sliced scallions.
Serve right away over cauliflower rice, garnished with sesame seeds if desired. Store leftovers in a tightly lidded container for up to 3 days. Enjoy!

Nutrition Facts : Calories 270 kcal, Carbohydrate 10 g, Protein 26 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 69 mg, Sodium 436 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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