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.
It’s my goal to get more steak/beef recipes on the blog this year!
I’m going to inch my way out of the “chicken comfort zone” and you’ll be seeing lots more beef, fish, and seafood recipes. In fact, you see all three over the next three days!
After making this chicken and broccoli stir fry, Thai shrimp soup and Chinese orange chicken, I got lots of requests for more Asian-inspired recipes as well.
So, here we go with a super tasty, fast and easy beef stir fry. It’s quick and easy enough for a busy weeknight and so delish that your family might actually think you got legit takeout.
Perhaps. Serving in takeout containers might be a fun little (healthy) trick to play on them!
What You Need to Make this Paleo Beef Stir Fry
The stir fry sauce here is similar to my chicken and broccoli with a couple of little changes.
I divided the ingredients into each part of the recipe so it’s simple to see what you need for each one. There’s a little overlap of the ingredients for each part.
Here’s everything you’ll need to make the stir fry:
Beef:
- sirloin steak or flank steak
- Sea salt and freshly ground black pepper
- coconut aminos
- rice wine vinegar
- arrowroot flour or tapioca
Stir Fry:
- avocado oil or olive oil
- red bell pepper
- 1 large carrot (or mushrooms to keep it very low carb)
- snow peas
- fresh garlic
- fresh ginger
- scallions
Sauce:
- coconut aminos
- sesame oil
- beef bone broth
- rice wine vinegar or apple cider vinegar
- arrowroot or tapioca flour
To Serve:
- Green part of the scallions
- Toasted sesame seeds
- Sautéed cauliflower rice
How To Make This Paleo Beef Stir Fry:
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!
Substitutions to Make this Beef Stir Fry Lower in Carbs
While the recipe is low in carbs to begin with, you can reduce the count even more with a few easy subs.
First, sub in a lower carb veggie, like mushrooms, for the carrot. You can also add blanched broccoli, cabbage, or any other green veggies you like.
Second, eliminate the arrowroot flour from the beef ingredients. While I recommend including the 2 teaspoons of arrowroot in the sauce for thickness, you can skip coating the beef with it if you want to reduce carbs.
To completely eliminate the starch, you can try subbing in a tiny bit of xanthan gum for the starch in the sauce portion of the recipe.
I hope you’re ready for a super tasty takeout alternative that’s bound to become a favorite in your house!
Grab your favorite skillet or wok and start prepping your ingredients because it’s time to cook – let’s go!
Paleo Beef Stir Fry with Veggies {Whole30, Keto}
Paleo Beef Stir Fry with Veggies {Whole30, Keto}
Ingredients
Beef:
- 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 **
Stir Fry:
- 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
Sauce:
- 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
To Serve:
- Green part of the scallions thinly sliced
- Toasted sesame seeds for garnish
- Sautéed cauliflower rice to serve over
Instructions
- 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!
Recipe Notes
*You can replace the carrot with sliced mushrooms to reduce the carb count
**Omit the arrowroot or tapioca from the beef mixture to reduce the carb count
Nutrition
Want More Whole30 Asian Food Recipes? Try One of These!
Instant Pot General Tso’s Chicken
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So good and easy! Better than carry out and I didn’t get sick after eating it like carry out. I didn’t have rice vinegar so I used apple cider vinegar just like you said. I had left over beef tenderloin that I didn’t want to eat as a steak so I used that. Not as flavorful as sirloin but still super yummy. I used carrots, broccoli and snow pea pods. Next time I’ll add bok choy.
This was amazing – I’m in the reintroduction of my Whole30 and served this with rice. My husband, who is a picky/junky eater, loves Mongolian beef Chinese takeout and really loved this dish – he didn’t believe me when I said it was a paleo recipe. My 3 year old ate it up too – definitely will remake!