Quick Paleo Thai Beef Stir-Fry Recipe
It certainly is nice to have the time to cook a wonderful meal, but sometimes during those busy weekdays when you only have a few spare moments to prep dinner, you need a few quick and easy dinner recipes to rely on. Thankfully, this beef stir-fry recipe is here to save you. With just under 400 calories a serving, this delectable stir-fry is perfect for paleo people and low-carb followers alike!
Instead of using a soy sauce, which is known for being very high in sodium content, this recipe calls for coconut aminos instead. It reduces the sodium, and although “coconut” is used in the name, it tastes nothing like coconut. But don’t worry, coconut lovers! Using that tablespoon of coconut oil should give you that slight coconut flavor that you love so dearly.
This paleo Thai beef stir-fry will become your new favorite meal, and it all comes together in just 35 minutes!
Nutrition: 399 calories, 14 g fat (8 g saturated), 700 mg sodium, 10 g sugar, 40 g protein, 10 g fiber
Makes 4 servings
1⁄2 cup reduced-sodium chicken broth
1⁄4 cup freshly squeezed lime juice
2 Tbsp coconut aminos
1 tsp no-sugar-added fish sauce (such as Red Boat)
1 tsp honey
1 Tbsp coconut oil
1⁄4 tsp salt
1⁄4 tsp pepper
1 medium red onion, halved and thinly sliced
2 cloves garlic, minced
1 tsp minced fresh ginger
1 Thai chili pepper, seeded and very thinly sliced
1 pound flank steak, thinly sliced (Note: To make thinner slices, place steak in the freezer for 30 minutes before slicing.)
1 (8-ounce) package fresh matchstick-cut carrots
2 stalks celery, sliced on the bias
1⁄2 cup fresh basil leaves, coarsely chopped
1⁄2 cup fresh mint, coarsely chopped
1 (12-ounce) package cauliflower rice, prepared according to package directions
How to Make It
- In a small bowl, stir together broth, lime juice, coconut aminos, fish sauce, and honey; set aside.
- Heat coconut oil in a large skillet over medium-high heat. Add onion and cook until tender. Add garlic, ginger, and chili pepper; cook 30 seconds or until fragrant. Add meat and sprinkle with salt and black pepper. Cook about 8 minutes or until browned, stirring occasionally. Remove meat mixture from skillet.
- Add carrot and celery to skillet. Sauté until almost crisp-tender, about 2 minutes. Return meat mixture and accumulated juices to skillet. Add broth mixture and cook and stir until simmering and heated through.
- Remove skillet from heat. Stir in basil and mint. Serve over cauliflower rice.
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