Hello World KitchenBeta

Ginger Beef and Vibrant Vegetable Stir-Fry

A colorful, nutrient-dense beef stir-fry that swaps traditional soy sauce for coconut aminos and fresh ginger. This results in a mildly sweet, deeply savory, soy-free, and lower-sodium dish that doesn't compromise on flavor.

Prep 20 min Cook 10 min Total 45 min Level Intermediate

Serves 4

Ingredients

Beef and Marinade

1 lb Flank steak — Sliced very thinly against the grain
2 tablespoons Coconut aminos
1 tablespoon Fresh ginger — Grated
1 tablespoon Arrowroot powder — Used to velvet the beef
1 teaspoon Toasted sesame oil

Stir-Fry Sauce

0.33 cup Coconut aminos
0.25 cup Low-sodium beef broth
1 tablespoon Rice vinegar — Unseasoned
1 tablespoon Fresh ginger — Minced
3 cloves Garlic — Minced
1 tablespoon Arrowroot powder

Vegetables and Aromatics

2 tablespoons Avocado oil — Divided use, for high-heat frying
2 cups Broccoli florets — Cut into bite-sized pieces
1 medium Red bell pepper — Sliced into strips
2 medium Carrots — Peeled and thinly sliced on a bias
1 cup Sugar snap peas — Strings removed
3 stalks Green onions — Sliced, white and green parts separated
1 tablespoon Sesame seeds (optional) — For garnish

Instructions

Place the thinly sliced flank steak in a bowl. Add 2 tablespoons coconut aminos, 1 tablespoon grated ginger, 1 teaspoon sesame oil, and 1 tablespoon arrowroot powder. Toss well to coat the beef completely. Set aside to marinate for 15 minutes at room temperature.
~15 min
Slicing the beef while it is partially frozen makes it much easier to get very thin, even slices.
In a small bowl, whisk together the stir-fry sauce ingredients: coconut aminos, beef broth, rice vinegar, minced ginger, minced garlic, and arrowroot powder. Set aside.
~5 min
Arrowroot tends to settle at the bottom, so give the sauce another quick whisk right before adding it to the wok.
Heat a wok or large heavy skillet over high heat until smoking. Add 1 tablespoon of avocado oil. Add the marinated beef in a single layer. Let it sit undisturbed for 1 minute to develop a good sear, then stir-fry for 1-2 more minutes until just browned. Remove the beef to a clean plate.
~3 min
Cook the beef in batches if your wok isn't large enough, to avoid overcrowding and steaming the meat.
Wipe the wok clean if necessary, return to high heat, and add the remaining 1 tablespoon of avocado oil. Add the broccoli, carrots, and the white parts of the green onions. Stir-fry for 2 minutes. If the pan gets too dry, add a tablespoon of water to create steam.
~3 min
Keep the vegetables moving continuously to prevent burning while ensuring they cook evenly.
Add the bell pepper and sugar snap peas to the wok. Continue to stir-fry for another 2 minutes until all vegetables are crisp-tender and brightly colored.
~2 min
Give the sauce mixture a quick whisk and pour it over the vegetables. Add the cooked beef (and any rested juices) back into the wok. Toss everything together for 1-2 minutes until the sauce has thickened and coated the ingredients evenly in a glossy glaze.
~2 min
Do not overcook once the sauce is added, as arrowroot can break down and lose its thickening power if boiled too long.
Remove from heat. Garnish with the green parts of the sliced green onions and sesame seeds. Serve immediately.

Serve over cauliflower rice for a complete Whole30/Paleo meal, or jasmine rice if not strictly grain-free.

Nutrition

320

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

450

Sodium (mg)

Cholesterol (mg)

Equipment

Wok or large skillet
Chef's knife
Cutting board
Mixing bowls
Whisk

Tips & Storage

Always slice flank steak against the grain to ensure it is tender to chew.
Prep all your vegetables and sauce before you turn on the stove. Stir-frying happens very quickly and requires your full attention.
Coconut aminos have a slightly sweeter, milder flavor than soy sauce. If you prefer more acidity, add an extra splash of rice vinegar at the end.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave, adding a splash of water if the sauce has become too thick.