Ingredients
Scale
- 1 pound of grass-fed beef, thinly sliced
- 1 large head of broccoli, cut into florets
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons coconut aminos (soy sauce alternative)
- 1 tablespoon sesame oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon arrowroot powder (or tapioca starch)
- Salt and pepper to taste
- Optional: red pepper flakes for heat
Instructions
- In a bowl, combine the beef with coconut aminos, sesame oil, garlic, ginger, salt, and pepper. Marinate for at least 15 minutes.
- Heat a skillet over high heat and sear the marinated beef for 2-3 minutes per side until browned. Remove and set aside.
- In the same skillet, stir-fry broccoli and bell pepper for 5-7 minutes until tender-crisp, adding water if necessary.
- Return the beef to the skillet, whisk together the remaining coconut aminos, apple cider vinegar, and arrowroot powder, then pour over the beef and vegetables. Stir-fry for 1-2 minutes until thickened.
- Serve over cauliflower rice or your preferred paleo sides.
Notes
- Slice beef thinly against the grain for tenderness.
- Do not overcrowd the pan while searing; cook in batches if necessary.
- Prepare all ingredients before starting to keep the process quick.
- Adjust sauce and seasoning according to your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Paleo
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg