Gluten-Free Beef Stir Fry (Paleo, Whole30)

Paleo beef stir fry in a bowl with cauliflower rice.

No ratings yet

Gluten-Free Beef Stir Fry (Paleo, Whole30)

This Gluten-Free Beef Stir Fry is an easy one-pan dinner! It's full of juicy steak, tender vegetables and a simple, flavorful gluten-free stir fry sauce.

Plus it's also dairy-free, soy-free, low carb, keto, Paleo and Whole30 friendly.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Chinese, Japanese

Servings: servings

Calories: 337kcal

Author: Don Baiocchi

Ingredients

For the sauce:

½ cup coconut aminos
⅓ cup water
2 tablespoons unseasoned rice wine vinegar
2 inches fresh ginger, peeled, roughly chopped
1 clove garlic, peeled, roughly chopped
¾ teaspoon toasted sesame oil
¼ teaspoon fine sea salt

For the steak:

1 pound top sirloin steak
3 tablespoons avocado oil or coconut oil, divided
¾ teaspoon fine sea salt, divided
1 medium yellow or red onion
2 cups sugar snap peas
1 cup shredded carrots
1 tablespoon toasted sesame seeds
2 scallions, thinly sliced, light and dark green parts only
For serving: cauliflower rice

Instructions

Make the sauce by adding all the ingredients (coconut aminos, water, rice wine vinegar, ginger, garlic, sesame oil and salt) to a blender and blending until totally smooth, with no visible bits of ginger or garlic. Set aside.
Pat the steak dry with paper towels and trim any fat. Thinly slice against the grain (meaning, if you see the lines/fibers in the steak running in one direction, slice the steak against those lines, not along those lines).
Heat 2 tablespoons of oil in the skillet over high heat. Add the steak and spread out into an even layer. Sprinkle with ½ teaspoon salt and let the steak cook, flipping once or twice, until brown on both sides, about 8 minutes total. The pan might get full of frothy liquid but that's fine, we're not looking for a dark sear. Turn off the heat and remove the steak to a medium bowl. Drain the greasy liquid into a small bowl (see notes.) Wipe the pan carefully (it doesn't have to be totally clean or dry).
While the steak is cooking, peel, halve and thinly slice the onion.
Place the pan back over high heat. Add 1 tablespoon oil and then add the onions and ¼ teaspoon salt. Cook, stirring occasionally, until soft and transparent, about 8 minutes.
Add the sugar snap peas and carrots and cook, stirring occasionally, until tender, about 5 minutes.
Add the steak and any juices accumulated in the bowl. Add the sauce and stir everything together. Let the sauce simmer and thicken, stirring occasionally to make sure everything is coated with the sauce, about 2-3 minutes. Garnish with the toasted sesame seeds and sliced scallions and serve over cauliflower rice.

Notes

Note: You don't want to dump grease down your sink's drain. So let the grease cool to room temperature, then pour it into a bag or paper towels that are already in your trash (or pour into a little bag and then throw that in the trash).

Nutritional note: The nutritional info was calculated using avocado oil, not coconut oil. The cauliflower rice was not included.

Substitutions

You can use flank steak instead of top sirloin. Because flank is a bit tougher, I highly recommend tenderizing it before starting the recipe. Thinly slice it against the grain and add to a medium bowl. Add 3 tablespoons water and ½ teaspoon baking soda. Toss it all together and let it sit while you make the sauce, then cook it as you would the top sirloin.

You can use 1 teaspoon ground ginger instead of the fresh ginger.

You can use ¼ teaspoon garlic powder instead of the garlic clove.

You can use snow peas, green beans or broccoli florets instead of the sugar snap peas.

Make ahead

You can make the soy free stir fry sauce up to 2 weeks in advance. Store in the fridge. You can make the stir fry up to 3 days in advance. Store in the fridge. Reheat in a large skillet over medium-low heat, stirring occasionally.

Freezer info

You can freeze it (without the scallions or cauliflower rice), in an airtight container for up to 3 months. Thaw overnight in the fridge. Reheat in a large skillet over medium-low heat, stirring occasionally.

Nutrition