Ginger Beef Stir Fry

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 the marinade 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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Comments

  1. Hannah says

    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!

    • Sarah says

      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! : )

  2. Jackie says

    My husband, which is a picky chef sau this was the best stir fry we have ever had. Way to go! Keep them coming

  3. Robin S. says

    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!

    • Sarah says

      Glad it turned out! The flavors are so yummy, the marinating process is just a bonus, not a necessity! : )

  4. MFW says

    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!

  5. Kim says

    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 :)

  6. Amanda says

    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!

  7. happygirl says

    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. : )

  8. Emily Wahl says

    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.)

    • Jerusha says

      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.

  9. Kelly Seamus says

    Excellent recipe! I had some extra veggies on hand so mine includes baby bok choy, zucchini, red peppers, purple cabbage, spinach and broccoli. I saute all the veggies first, remove from the pan, saute the beef until done, add the marinade from the bowl (with a tbs or so of water) and then I toss in the veggies after. It creates a nice sear to the beef.

  10. Bahirism says

    We made it for lunch today and it came out delicious! I put it over a plate of salad though instead of cooked vegetables. I didn’t need any dressing because the beef was so flavorful. Thanks so much!

  11. Shannon Harrison says

    Thank you Sarah for another family favorite recipe. My family loved this Beef Stir Frye. The best part is its so fast and easy!

  12. Kayla says

    Thank you for the delicious recipe! Didn’t have bok choy so I added broccoli and bell pepper instead. Came out great! Thanks again :)

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