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Honey Garlic Beef Stir Fry

  • Author: Michelle
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


Units Scale

For the sauce

  • 1/3 cup coconut aminos
  • 1 tsp apple cider vinegar
  • 2 tbsp honey

For the stir fry

  • 1 lb flank steak
  • Salt and pepper (omit pepper for AIP)
  • 3 tbsp arrowroot starch
  • 23 tbsp avocado oil
  • 1 cup broccoli florets
  • 1 cup sugar snap peas (sub more broccoli for AIP)
  • 1 head baby bok choy, chopped
  • 4 cloves garlic, minced
  • 2 tbsp green onion, chopped


  1. To prepare the sauce, whisk the ingredients together. Set aside.
  2. Prepare the flank steak by using a sharp knife to slice against the grain into about 1″ bite-sized slices.
  3. Add the steak to a bowl and season with salt and pepper. Top with arrowroot starch and toss to thoroughly coat.
  4. Using a large pan set to medium heat, heat 2 tbsp of avocado oil. Once the oil is hot and shimmering, add half of the steak slices. Cook for 2-3 minutes on each side, and repeat until all of the steaks is cooked. Set aside and clean out the pan.
  5. Add more avocado oil to the pan along with the broccoli and snap peas. Lightly salt and saute for 3-4 minutes. Add the bok choy and garlic and saute for another 2-3 minutes or until the bok choy is softened and the garlic is fragrant.
  6. Add the steak back to the pan along with the sauce. Stir to coat and simmer for 2-3 minutes to allow the sauce to thicken, and the steak to reheat.
  7. Serve topped with green onion.


  • All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
  • Prep Time: 15
  • Cook Time: 20
  • Category: Main Dishes


  • Serving Size: 1 serving
  • Calories: 324
  • Fat: 12.9g
  • Carbohydrates: 25.8g
  • Fiber: 1.8g
  • Protein: 26.1g