Paleo Beef and Veggie Stir-fry

Beef in vegetables


  • Flank steak, trimmed and sliced thin against grain into 2-inch (5 cm) pieces-1 lb flank

  • Lime juice-2 tsp

  • Coconut amino-2 tsp

  • Avocado oil, or other oil-2 tbsp

  • Carrots, peeled and sliced ¼ -inch (6 mm) thick on the bias-3

  • Cabbage, thinly sliced, plus more for serving-1 small head

  • Fresh scallions, minced, plus more for garnish-3

  • Ginger, grated-1 tbsp

  • Garlic, minced-4 cloves

  • SAUCE:
    Coconut amino-6 tbsp, lime juice-2 tbsp, tapioca flour-1 ½ tsp (or all-purpose flour 1tsp)


  • Place the flank steak, coconut amino, and lime juice to a bowl, and toss to combine. Marinate for 10 minutes.
  • Heat 1 tablespoon of oil over medium-high heat in a large pan. Place half the meat in the pan and sear for 1 minute on each side.
  • Place the seared steak in a clean bowl and repeat with the second batch, draining excess liquid from the pan as needed.
  • As all of the meat has been seared and removed from the pan, heat the remaining 1 tablespoon of oil in the pan. Add in the carrots and cook until softened, about 5 minutes.
  • Put the cabbage into the pan and quickly toss with the carrots.
  • Move the cabbage and carrots away from the center of the pan and sprinkle in the scallions, ginger, and garlic. Stir the mixture in the center of the pan until fragrant, about 30 seconds.
  • Mix all contents of the pan together and toss in the meat.
  • Pour in the coconut amino, lime juice, and flour. Stir the contents of the pan until well combined and the sauce has thickened, about 1-2 minutes. Remove from heat.




Prep time

20 minutes

Cooking time

20 minutes

Paleo Beef and Veggie Stir-fry