This one-pan ginger beef stir fry is a veggie dense and flavorful meal. It’s paleo-friendly and easy to make AIP and whole30.

One Pan Ginger Beef Stir Fry

I love good stir fry! It’s fast, it can be made in one pan, and you can easily pack in lots of veggies and healthy protein, as well as a lot of flavor. Stir fry with chicken is a common go-to, but steak is an amazing protein for adding to stir fry, especially when paired with lots of green vegetables!

This ginger beef stir fry is made with steak, vegetables, and a simple sauce. It makes for the perfect weeknight meal that you can enjoy by itself or serve with a side like rice or cauliflower rice.

The Ingredients

• Sirloin steak. You could also use NY strip or flank steak.
• Sugar snap peas. Swap more broccoli or bok choy for AIP.
• Broccoli
• Bok choy
• Coconut aminos. This a soy-free soy sauce substitute.
• Arrowroot starch. To coat the beef and thicken the sauce.
• Ginger & garlic

How to Make This One-Pan Ginger Beef Stir Fry

Can you use something other than beef?

Stir-fries like this are super versatile! You can easily use chicken or shrimp and just adjust the cook times.

Can you make this recipe coconut free?

In order to make this recipe coconut free, you’d have to use a soy-based sauce, so there’s no soy-free and coconut free version.

What can you serve this with?

This stir fry is great on its own, or you can pair it with cauliflower rice, or white or brown rice if you tolerate it.

You’ll also love…

• Teriyaki Chicken
• Mango Chicken Stir Fry
• Ground Beef Stir Fry
• Egg Roll in a Bowl
• Mongolian Beef

One Pan Ginger Beef Stir Fry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Michelle
• Prep Time: 15
• Cook Time: 30
• Total Time: 45 minutes
• Yield: 3-4 servings 1x
• Category: One Pot
• Method: Stove Top
• Cuisine: Asian
• Diet: Gluten Free

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Description

This one-pan ginger beef stir fry is a veggie dense and flavorful meal. It’s paleo-friendly and easy to make AIP and whole30.

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Ingredients

Scale 1x2x3x

• 1/2 cup coconut aminos
• 3 tbsp chicken broth (substitute water)
• 2 tsp apple cider vinegar
• 2 tsp coconut sugar (omit for whole30)
• 2–3 tbsp avocado oil
• 1 cup broccoli florets
• 1 cup sugar snap peas (sub more broccoli for AIP)
• 1 small head of baby bok choy leaves (white base removed)
• 3/4 tsp sea salt (divided)
• 1/4 tsp black pepper (omit for AIP)
• 1 lb sirloin steak, sliced into thin strips
• 1 tbsp arrowroot starch
• 1 tbsp ginger, grated
• 2 cloves garlic, minced
• 1 tbsp green onion, sliced

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Instructions

1. Whisk the coconut aminos, broth, apple cider vinegar, and coconut sugar together and set aside.
2. Add the steak strips to a bowl and season with salt and pepper. Add the arrowroot starch and toss to coat well. Set aside
3. Using a large skillet, heat the avocado oil over medium-high heat.
4. Add the broccoli and snap peas to the skillet and lightly season with salt and pepper. Saute for 5-7 minutes or until softened and lightly crisp. Add the bok choy and saute for another 2-3 minutes, or just enough to wilt the leaves. Once cooked, set the vegetables aside.
5. Add more avocado oil if needed and add half of the steak strips, to not overcrowd the pan. Cook for 2-3 minutes on each side to lightly crisp. Flip and cook for another 2-3 minutes. Remove and repeat with the rest of the steak strips. Remove from the pan and set aside.
6. Add the garlic and ginger to the pan and cook for 1-2 minutes or until fragrant. Pour in the sauce and stir well. Bring to a low simmer for 2-3 minutes.
7. Reincorporate the vegetables and steak and stir to coat in the sauce.
8. Serve topped with green onion.

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Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

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Nutrition

• Serving Size: 1 serving
• Calories: 263
• Fat: 11.2g
• Carbohydrates: 13.5g
• Fiber: 0.8g
• Protein: 26.1g