Spicy Beef Stir Fry Whole30 Paleo Food

PALEO BEEF STIR FRY WITH VEGGIES {WHOLE30, KETO}

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!

SPICY BEEF STIR-FRY

Steps:

• Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
• Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
• Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
• If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.

SPICY BEEF STIR FRY - WHOLE30, PALEO

Steps:

• In a bowl, combine the coconut aminos and arrowroot starch. Whisk until dissolved and no longer clumpy. Add the steak and toss to coat. Cover and set aside to let marinate for 15 minutes or up to 1 hour.
• Preheat a large cast-iron or carbon-steel pan over medium-high heat for 5 minutes. Raise the heat to high, add the avocado oil and heat until shimmering. Reserving the marinade, drain off as much of it as possible from the beef. Carefully add the beef to the hot oil (it will splatter) and cook, undisturbed, until browned, about 2 minutes. Flip the beef and continue to cook until browned on the opposite side, about 1 minute. Transfer the beef to a bowl and set aside.
• Lower the heat to medium high and add the carrot, bell pepper, chili pepper, and onion. Stir-fry the vegetables until they have softened slightly, 2 minutes. Add the garlic and cook an additional 60 seconds. Add the reserved marinade and sesame oil and cook, stirring regularly, for 2 minutes. Return the beef to the pan and toss to coat.
• Serve with cauliflower rice and enjoy immediately.