Best 3 Paleo Beef And Veggie Stir Fry Recipe By Tasty Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Craving a nutritious and delicious meal that embodies the principles of the paleo diet? Look no further than this remarkable paleo beef and veggie stir-fry recipe brought to you by Tasty. This culinary masterpiece seamlessly blends succulent beef, an array of vibrant vegetables, and a tantalizing sauce, all while adhering to the tenets of the paleo lifestyle. Prepare to embark on a flavor-filled journey as we delve into the ingredients and instructions that will guide you towards creating this exceptional dish.

Check out the recipes below so you can choose the best recipe for yourself!

PALEO BEEF STIR FRY WITH VEGGIES {WHOLE30, KETO}



Paleo Beef Stir Fry with Veggies {Whole30, Keto} image

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.

Provided by Michele Rosen

Categories     Dinner

Number Of Ingredients 20

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 (**)
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)
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)
Green part of the scallions (thinly sliced)
Toasted sesame seeds (for garnish)
Sautéed cauliflower rice (to serve over)

Steps:

  • 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!

Nutrition Facts : Calories 270 kcal, Carbohydrate 10 g, Protein 26 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 69 mg, Sodium 436 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BEEF VEGETABLE STIR FRY RECIPE BY TASTY



Beef Vegetable Stir Fry Recipe by Tasty image

Here's what you need: oil, broccoli floret, ginger, garlic, carrot, bell pepper, red chili flakes, salt, roasted sesame seed, rice, beef strips, corn flour, soy sauce, beef stock, cornstarch, soy sauce, brown sugar

Provided by Fathima Asma Jauffer

Yield 2 servings

Number Of Ingredients 17

2 tablespoons oil
2 cups broccoli floret
½ tablespoon ginger, grated
½ tablespoon garlic, grated
1 carrot, sliced
½ cup bell pepper, sliced, any color
1 teaspoon red chili flakes
salt, to taste
roasted sesame seed, for garnishing
2 cups rice, cooked
1 lb beef strips
1 tablespoon corn flour
1 tablespoon soy sauce
1 cup beef stock
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon brown sugar

Steps:

  • To marinate beef: Add corn flour and soy sauce to the beef strips. Toss together to coat and marinate well for 5 minutes.
  • To prepare sauce: Stir cornstarch and beef stock together until cornstarch is dissolved, then add soy sauce and brown sugar and mix well until combined.
  • In a large skillet, heat 2 tbsp of oil and add the ginger, garlic, sliced carrots, broccoli florets and sliced bell peppers into the skillet. Saute and set aside.
  • Add beef strips in a single layer to the same skillet and cook for 5 minutes, turning constantly to easily brown.
  • Add the sauce and bring to a boil. Cook for 2 minutes.
  • Once the sauce has thickened, toss with sauteed vegetables and garnish with roasted sesame seeds.
  • Serve hot with rice.
  • Enjoy!

Nutrition Facts : Calories 1740 calories, Carbohydrate 133 grams, Fat 96 grams, Fiber 8 grams, Protein 64 grams, Sugar 25 grams

PALEO BEEF AND VEGGIE STIR-FRY RECIPE BY TASTY



Paleo Beef and Veggie Stir-fry Recipe by Tasty image

Here's what you need: flank steak, lime juice, coconut amino, avocado oil, carrots, small napa cabbage, fresh scallions, ginger, garlic, coconut amino, lime juice, tapioca flour

Provided by Joey Firoben

Categories     Dinner

Yield 6 servings

Number Of Ingredients 12

1 lb flank steak, trimmed and sliced thin against grain into 2-inch (5 cm) pieces
2 teaspoons lime juice
2 teaspoons coconut amino
2 tablespoons avocado oil, or other oil, divided
3 carrots, peeled and sliced ¼ -inch (6 mm) thick on the bias
1 head small napa cabbage, thinly sliced, plus more for serving
3 fresh scallions, minced, plus more for thinly sliced for garnish
1 tablespoon ginger, grated
4 cloves garlic, minced
6 tablespoons coconut amino
2 tablespoons lime juice
1 ½ teaspoons tapioca flour

Steps:

  • Add the flank steak, coconut aminos, and lime juice to a bowl, and toss to combine. Set aside to marinate for 10 minutes.
  • Heat 1 tablespoon of oil over medium-high heat in a 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 and sauté until softened, about 5 minutes.
  • Add the Napa 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 Napa cabbage and garnish with scallions.
  • Enjoy!

Nutrition Facts : Calories 213 calories, Carbohydrate 4 grams, Fat 11 grams, Fiber 1 gram, Protein 22 grams, Sugar 1 gram

Tips:

  • Choose the right cut of beef: For a stir-fry, you want a cut of beef that is tender and flavorful. Good options include flank steak, skirt steak, or tenderloin.
  • Slice the beef thinly: This will help it cook quickly and evenly.
  • Marinate the beef: Marinating the beef in a mixture of soy sauce, rice vinegar, and ginger will help to tenderize it and add flavor.
  • Use a hot pan: A hot pan will help to sear the beef and prevent it from sticking.
  • Stir-fry in batches: If you overcrowd the pan, the beef will not cook evenly. Stir-fry the beef in batches, adding more as the previous batch is cooked.
  • Add the vegetables towards the end: The vegetables will cook quickly, so add them towards the end of the stir-fry.
  • Season to taste: Once the stir-fry is cooked, season it to taste with soy sauce, rice vinegar, and ginger.

Conclusion:

Beef and veggie stir-fry is a quick, easy, and delicious meal that is perfect for a weeknight dinner. By following these tips, you can make a stir-fry that is packed with flavor and nutrients. So next time you are looking for a healthy and satisfying meal, give beef and veggie stir-fry a try.

Related Topics