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Beef and Celery Stir Fry

  • Author: Michelle
  • Yield: 4 servings 1x


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
  • 23 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


  1. Slice the steak into thin strips against the grain and season well with salt and pepper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the vegetables and steak back to the pan. Stir to thicken the sauce, coating the vegetables and beef well.
  7. 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