Here’s a fast beef stir fry that I made last night for dinner. Delicious and versatile! Use whatever veggies you like or go with our options, either way this one is a winner!!
Ginger Beef Stir Fry
2 tablespoons coconut oil
2 pounds thinly sliced flank steak or other steak of your choice
Marinade
2 teaspoons crushed garlic
¼ cup coconut aminos or wheat free tamari
2 tablespoons sesame oil
½ teaspoon fresh grated ginger
1 teaspoon finely ground black pepper
Juice from 1 orange
Veggies
5 carrots, jullianed
1 purple onion, thinly sliced
1/2 pound mushrooms, sliced
1 bunch of baby bok choy
In a large mixing bowl mix the sliced beef with all of the marinade ingredients, coating all pieces of the beef with the marinade. Let the beef marinate for at least one hour but overnight in the fridge will give the meat the most flavor. In a wok or large skillet, heat the coconut oil. Add the onions and cook until they start to become tender. Add the carrots and saute for another 3 minutes. Add the beef and saute for 4-5 minutes or until the meat is cooked through but still tender. Add the bok choy and saute until wilted. Serve with a few more splashes of sesame oil on top.
Enjoy!
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Just wanted to say that I got your cookbook in the mail yesterday and it is wonderful! I am so excited to sit down and read it cover to cover and cook all the amazing food! You did an amazing job, keep up the great work!
Thank you so much Hannah!!
Looks awesome and yummy! I thought Sesame oil wasn’t paleo. Are you using a special kind?
Hi Harvey, sesame seeds are on the high side with omega 6′s and the oil is more likely to go rancid faster then other oils but in moderation it’s totally fine, especially when eating a clean paleo diet. I just keep my sesame oil in the fridge to avoid it going rancid. Here’s a great article about edible seeds by Mark Sisson that might shed more light on the topic. http://www.marksdailyapple.com/quick-guide-edible-seeds/
I wouldn’t make sesame oil my main fat source or oil of choice but I also won’t stop using it now and then to flavor my Asian inspired dishes! : )
Thanks for the explanation Sarah. As always you and your site are a great resource!
My husband, which is a picky chef sau this was the best stir fry we have ever had. Way to go! Keep them coming
Hurray! So glad he liked it!!
I made this the other night for my family and didn’t fully read the directions before starting dinner. I soon realized I was supposed to marinate for at least an hour…oops=( Anyhow, it was still very good!
You have made cooking fun for me, thank you!
Glad it turned out! The flavors are so yummy, the marinating process is just a bonus, not a necessity! : )
Another great recipe! I was just looking for a way to work a little more ginger into my diet today, and this is it! Thanks!
Thank YOU Kit!! : )
Thanks you for all the time you save for me. Trying to make new paleo food is much easier with your blog.
So glad the blog has been helpful and you are very welcome!! : )
Simply awesome! First true paleo dish I’ve ever made and the wife was wild about it. I’m going to try it with chicken next time!
So glad it was a hit!! : )
Just finished eating this delicious meal. My kids loved it! I didn’t marinate overnight, but next time I will. The flavor was mild because I marinated for an hour. Thanks for such great recipes. I’m trying your pumpkin pie next. Not quite Thanksgiving but my daughter wants to help like your son
Does peeling the carrots loose nutritional value? I think the skin tastes bad but I’ll leave it on if it is better for me!
This is an amazing recipe! I added some red pepper flakes to the marinade and it was awesome. I love all of your recipes and am a graduate of culinary school. : )
We made this tonight — it was great! I posted a pic on my food blog: http://pamelagoesprimal.com/post/14554699796/ginger-beef-bok-choy
Thanks for the recipe!
I made this last night and it was a big hit with everyone! Then today as I was heating up the leftovers, I had a burst of genius and added some pineapple. Wow. This took it from good to great! The only thing that I did wrong, was that last night I served it over cauliflower rice which ended up watering down the sauce a bit. It was still good, but I would prefer it not watered down. Any tips on how to make cauliflower rice that isn’t watery? (As for method, I just food processed it, steamed it with a cm. of water and a bit of salt, and then drained it in a mesh colander. It was very flavorful, but watery.)
To make cauliflower rice I just send raw cauliflower through the food processor then sauté it with coconut oil. It maintains a better texture and will not be watery at all.