This beef and celery stir fry is a delicious one-pan meal made with steak, carrots, celery, and a yummy sauce! It’s paleo, whole30, and can be made AIP-friendly.
- 1 lb sirloin steak
- 3/4 tsp salt
- 1/4 tsp black pepper (omit for AIP)
- 1/4 cup + 2 tbsp coconut aminos (divided)
- 1 tsp apple cider vinegar
- 2 tsp arrowroot starch
- 2–3 tbsp avocado oil
- 3 ribs celery, chopped (on a bias)
- 2 carrots, chopped
- 3 garlic cloves, minced
- 1 thumb ginger, grated
- 2 tsp coconut sugar (omit for whole30)
- 1 tbsp green onion
- Slice the steak into thin strips against the grain and season well with salt and pepper. Set aside.
- Combine 2 tbsp coconut aminos, apple cider vinegar, and arrowroot starch in a bowl and mix well. Add the steak and allow to marinate while you cook the vegetables.
- Using a large pan, heat the avocado oil over medium-high heat. Add the carrots and celery and cook for 5-6 minutes or until tender. Set aside.
- Adding more oil to the pan if needed (over high heat), add the steak with the marinade and cook for 2-3 minutes on each side. Remove from the pan.
- Add the ginger and garlic to the pan and cook for 2-3 minutes. Add 1/4 cup of coconut aminos and coconut sugar and stir well.
- Add the vegetables and steak back to the pan. Stir to thicken the sauce, coating the vegetables and beef well.
- Serve topped with green onion.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Serving Size: 1 serving
- Calories: 263
- Fat: 11.2g
- Carbohydrates: 13.4g
- Fiber: 1.5g
- Protein: 26g