This steak stir fry with all of the vegetables is a weeknight superhero! Tender shreds of beef are tossed with five different rainbow vegetables in a paleo, gluten free, and sugar free stir fry sauce that doesn’t sacrifice an ounce of flavor. Ready in just about 30 minutes, this healthy weeknight dinner is loaded with nutrients and couldn’t be easier to make. Ditch the take out, elevate your stir fry game, and make this healthy beef stir fry! #paleo #glute #healthyeating
Ingredients
1 lb steak (sirloin, skirt, or flank), thinly sliced into 1/4″ strips against the grain
2 tbsp olive oil, divided
2 cloves garlic, minced
2 medium carrots, peeled and thinly sliced
1/2 lb asparagus, ends trimmed, sliced into 1″ pieces
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
6 oz snap peas
2 tbsp sesame seeds
1 tsp sea or kosher salt
1 tsp cracked black pepper
Stir Fry Sauce
1/4 c coconut aminos
2 tbsp rice vinegar
2 tbsp fresh orange juice
2 tbsp honey
1 tbsp cornstarch or arrowroot powder
2 tsp sesame oil
Instructions
Place the steak in the freezer for 30 minutes. Remove from the freezer and slice thinly against the grain, 1/8″ – 1/4″ thick. While the steak is freezing, prepare the vegetables and stir fry sauce.
Combine all stir fry sauce ingredients in a bowl. Whisk until combined and set aside.
Heat a 12″ cast iron skillet over medium heat. Add half the olive oil. Add half the steak to the skillet, season with salt and pepper, and stir fry until charred and medium-rare, 3-4 minutes. Remove the steak with tongs, set aside onto a plate, and repeat with the remaining steak strips. Remove all steak from the skillet once browned.
Add the second tablespoon olive oil to the skillet and allow to heat until shimmering. Add the garlic and saute 1 minute. Add the carrots and asparagus and sautee 3 minutes, stirring frequently. Add the bell pepper and snap peas, toss with the asparagus and carrots, and stir fry all vegetables an additional 3 minutes. Be sure to stir and toss frequently.
Add the steak back to the skillet along with the stir fry sauce (give it another whisk before pouring in if the cornstarch/arrowroot has settled to the bottom). Stir fry, stirring frequently, until the sauce thickens and the vegetables are bite tender, 3 minutes.
Remove from heat, stir in the sesame seeds, and serve immediately. Leftovers can be stored in the fridge in a tightly sealed container for up to 4 days.
1 lb steak (sirloin, skirt, or flank), thinly sliced into 1/4″ strips against the grain
2 tbsp olive oil, divided
2 cloves garlic, minced
2 medium carrots, peeled and thinly sliced
1/2 lb asparagus, ends trimmed, sliced into 1” pieces
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
6 oz snap peas
2 tbsp sesame seeds
1 tsp sea or kosher salt
1 tsp cracked black pepper
Stir Fry Sauce
1/4 c coconut aminos
2 tbsp rice vinegar
2 tbsp fresh orange juice
2 tbsp honey
1 tbsp cornstarch or arrowroot powder
2 tsp sesame oil
Instructions
Place the steak in the freezer for 30 minutes. Remove from the freezer and slice thinly against the grain, 1/8″ – 1/4″ thick. While the steak is freezing, prepare the vegetables and stir fry sauce.
Combine all stir fry sauce ingredients in a bowl. Whisk until combined and set aside.
Heat a 12″ cast iron skillet over medium heat. Add half the olive oil. Add half the steak to the skillet, season with salt and pepper, and stir fry until charred and medium-rare, 3-4 minutes. Remove the steak with tongs, set aside onto a plate, and repeat with the remaining steak strips. Remove all steak from the skillet once browned.
Add the second tablespoon olive oil to the skillet and allow to heat until shimmering. Add the garlic and saute 1 minute. Add the carrots and asparagus and sautee 3 minutes, stirring frequently. Add the bell pepper and snap peas, toss with the asparagus and carrots, and stir fry all vegetables an additional 3 minutes. Be sure to stir and toss frequently.
Add the steak back to the skillet along with the stir fry sauce (give it another whisk before pouring in if the cornstarch/arrowroot has settled to the bottom). Stir fry, stirring frequently, until the sauce thickens and the vegetables are bite tender, 3 minutes.
Remove from heat, stir in the sesame seeds, and serve immediately. Leftovers can be stored in the fridge in a tightly sealed container for up to 4 days.
By Arei fadila 
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