Korean Spicy Beef and Vegetable Stir-Fry (Paleo)

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

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

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Ingredients

• 1/2 lb sirloin beef
• 1 large bell peppers
• 1 medium zucchini
• 1 large carrots
• 2 garlic cloves
• 1 inch piece fresh ginger
• 1 1/2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1/2 tsp red pepper flakes
• 1 stalks green onions
• to taste salt

Method (tap to check — screen stays awake)

1. Thinly slice the sirloin beef across the grain. Mince garlic and grate ginger.
2. Slice bell peppers, zucchini, and carrots into thin strips.
3. Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger; sauté for 30 seconds.
4. Add beef strips to the skillet; cook until browned, about 3-4 minutes.
5. Add sliced vegetables and stir-fry for another 5-7 minutes until tender but crisp.
6. Pour coconut aminos over the mixture, add red pepper flakes, and stir well to coat everything evenly.
7. Cook for another 2-3 minutes to let flavors meld. Adjust seasoning with salt if needed.
8. Slice green onions and garnish over the stir-fry before serving.

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

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