Beef & Veggie Stir Fry
This Paleo and Whole30 Beef & Broccoli stir fry is perfect for weeknight dinners and leftover lunches. Thinly sliced flank steak with crisp tender broccoli and carrots that’s ready in 30 minutes. You can serve this alone or over cauliflower rice and it’s so yummy! Gluten free, paleo, low carb & Whole30
Ingredients:
- 1 lb Flank Steak trimmed & sliced thin into 2-inch pieces
- 2 tsp Lime Juice
- 2 tsp Coconut Aminos
- 2 tbsp Avocado Oil (or other cooking oil) divided
- 1 head Broccoli diced
- 3 Carrots peeled and sliced ¼ -inch thick
- 1 head Cabbage thinly sliced
- 3 Scallions fresh, minced, plus more for thinly sliced for garnish
- 4 Cloves Garlic minced
- 1 head Cauliflower riced
Sauce Ingredients:
- 6 tbsp Coconut Aminos
- 2 tbsp Lime Juice
- 1.5 tsp Tapioca Flour
Instructions:
- Add the flank steak, coconut aminos, and lime juice to a bowl, and toss to combine. Set aside to marinate for 10 minutes.
- While beef marinated, start the cauliflower rice and simply sauté it a large skillet over medium heat in 1 Tbsp oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes. Season with Salt & Pepper and set aside.
- Heat 1 tablespoon of oil over medium-high heat in a new large nonstick skillet. Place half the meat in the skillet and sear for 1 minute on each side.
- Place the seared steak in a clean bowl and repeat with the second batch, draining excess liquid from the skillet as needed.
- Once all of the meat has been seared and removed from the pan, heat the remaining 1 tablespoon of oil in the pan. Add in the carrots, broccoli and sauté until softened, about 5 minutes.
- Add the cabbage to the pan and quickly toss with the carrots.
- Move the cabbage and carrots away from the center of the pan and sprinkle in the scallions, ginger, and garlic. Stir the mixture in the center of the pan until fragrant, about 30 seconds.
- Mix all contents of the pan together and toss in the meat.
- Pour in the coconut aminos, lime juice, and tapioca flour. Stir the contents of the pan until well combined and the sauce has thickened, about 1-2 minutes. Remove from heat.
- Divided the mixture between bowls filled with cauliflower rice and garnish with scallions.
- Enjoy!.
Serves: 6
Beef & Veggie Stir Fry
This Paleo and Whole30 Beef & Broccoli stir fry is perfect for weeknight dinners and leftover lunches. Thinly sliced flank steak with crisp tender broccoli and carrots that’s ready in 30 minutes. You can serve this alone or over cauliflower rice and it’s so yummy! Gluten free, paleo, low carb & Whole30
Ingredients
Ingredients
- 1 lb Flank Steak trimmed & sliced thin into 2-inch pieces
- 2 tsp Lime Juice
- 2 tsp Coconut Aminos
- 2 tbsp Avocado Oil (or other cooking oil) divided
- 1 head Broccoli diced
- 3 Carrots peeled and sliced ¼ -inch thick
- 1 head Cabbage thinly sliced
- 3 Scallions fresh, minced, plus more for thinly sliced for garnish
- 4 Cloves Garlic minced
- 1 head Cauliflower riced
Sauce Ingredients
- 6 tbsp Coconut Aminos
- 2 tbsp Lime Juice
- 1.5 tsp Tapioca Flour
Instructions
- Add the flank steak, coconut aminos, and lime juice to a bowl, and toss to combine. Set aside to marinate for 10 minutes.
- While beef marinated, start the cauliflower rice and simply sauté it a large skillet over medium heat in 1 Tbsp oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes. Season with Salt & Pepper and set aside.
- Heat 1 tablespoon of oil over medium-high heat in a new large nonstick skillet. Place half the meat in the skillet and sear for 1 minute on each side.
- Place the seared steak in a clean bowl and repeat with the second batch, draining excess liquid from the skillet as needed.
- Once all of the meat has been seared and removed from the pan, heat the remaining 1 tablespoon of oil in the pan. Add in the carrots, broccoli and sauté until softened, about 5 minutes.
- Add the cabbage to the pan and quickly toss with the carrots.
- Move the cabbage and carrots away from the center of the pan and sprinkle in the scallions, ginger, and garlic. Stir the mixture in the center of the pan until fragrant, about 30 seconds.
- Mix all contents of the pan together and toss in the meat.
- Pour in the coconut aminos, lime juice, and tapioca flour. Stir the contents of the pan until well combined and the sauce has thickened, about 1-2 minutes. Remove from heat.
- Divided the mixture between bowls filled with cauliflower rice and garnish with scallions.
- Enjoy!
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