WHOLE30 STEAK STIR FRY

By Kathy C.

AUTHOR: STACIE HASSING
Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Whole 30
Just because this meal only takes a half hour to make doesn’t mean it’s lacking in flavor. The stir fry sauce with Asian-infused flavors combined with the vegetables makes this a recipe that the whole family will love.

Ingredients

• For the Stir Fry:
• 1½ pounds thinly sliced round bottom steak (or skirt steak)
• 2 Tbsp. avocado or olive oil
• 1 Tbsp. minced garlic
• 1 cup sliced mushrooms
• 3 green onions, chopped in 1-inch pieces
• 1 cup snap peas (or snow peas)
• 1 sliced red pepper
• ¾ cup water chestnuts
• Salt and pepper to taste
• For the Sauce:
• ¼ cup coconut aminos
• 1 Tbsp. sesame oil
• ½ fresh squeezed lime juice
• ½ Tbsp. minced ginger
• 1 tsp. onion powder
• ½ tsp. salt
• ½ tsp. pepper

Preparation

Step 1

1. Mix all sauce ingredients in a medium bowl. Add the sliced beef and set aside.
2. Add avocado oil to a large skillet over medium-high heat. Once hot, add the beef with the sauce in an even layer and cook 3 minutes on each side. Remove the beef and set aside.
3. Let the liquid simmer in the skillet for about 1 minute to reduce down. Add the minced garlic, green onion and mushrooms to the skillet and cook for 3 minutes until lightly sautéed.
4. Add snap peas, red pepper and water chestnuts to the skillet and additional coconut aminos if needed. Continue cooking for 3-4 minutes, stirring frequently, until fork tender.
5. Place beef back into the skillet, stir to combine and evenly coat and cook another 2 minutes until beef is hot.
6. Remove from heat and enjoy! You can serve it over cauliflower rice, greens, zoodles or if not on a Whole30, white rice is also an option.

NOTES
*Recipe note: Beef doesn’t need to be completely cooked through before removing it from the pan. It will get added back in at the end and cooked thoroughly.

As the recipe instructs, I always add both the steak and sauce in at the same time and then remove the steak after a few minutes to then let the veggies cook in the sauce. This is so the steak doesn’t cook too long and get tough. However, if your steak isn’t cut as thinly, your steak cook time will be a bit longer.

You can also add more coconut aminos during the cooking process if you want more sauce or if the vegetables are sticking to the pan. I like to do this toward the end of cooking or right before I’m about to eat, but that’s just because I love the flavor! Other adjustments you can make would be to add in your favorite stir fry veggies not included here or use what you have on hand! Grab those zucchinis from the garden, use up that green pepper that’s been looking at you in the fridge for the last few days and make this recipe your own. You can’t really go wrong with stir fry!

NUTRITION
SERVING SIZE: 1/5 OF RECIPECALORIES: 340SUGAR: 5GSODIUM: 550MGFAT: 14GCARBOHYDRATES: 10GFIBER: 2GPROTEIN: 40G

Whole30 Steak Stir Fry sides…
My favorite thing to serve this with is cauliflower rice. The sauce makes you almost forget you’re eating cauliflower rice for a minute! All jokes aside, it really is the perfect side to go with this meal. To make sure I get all of the water out of my cauliflower rice, I strain and squeeze it through a nut milk bag until no more water comes out when squeezed. The nut milk bag allows the rice to keep its shape while still getting all of the excess liquid out of it. You can also serve over zucchini noodles, or just eat it on its own!