Paleo Chinese-Style Stir-Fried Beef and Vegetables

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Chinese · 40 min · Beef · gluten-free, dairy-free, low-carb, high-protein

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Ingredients

• 1/2 lb beef sirloin or flank steak
• 1 cup broccoli florets
• 1 bell peppers (red, yellow, or green)
• 1 carrots
• 2 garlic cloves
• 1-inch piece fresh ginger
• 1 1/2 tbsp coconut aminos
• 1 tbsp olive oil or avocado oil
• 1 green onions
• 1/2 tbsp sesame seeds (optional)

Method (tap to check — screen stays awake)

1. Slice the beef into thin strips against the grain. Mince garlic and grate ginger.
2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add beef and stir-fry until browned, about 5 minutes. Remove and set aside.
3. In the same skillet, add another tablespoon of oil. Add minced garlic and ginger, sauté for 30 seconds until fragrant.
4. Add broccoli, sliced bell peppers, and carrots to the skillet. Stir-fry until vegetables are tender-crisp, about 7-8 minutes.
5. Return beef to the skillet. Add coconut aminos and stir well to combine. Cook for another 3-4 minutes to heat through.
6. Slice green onions and sprinkle over the stir-fry. Add sesame seeds if using. Serve hot.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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