Description
Make this quick, protein-packed beef stir fry using coconut aminos for a naturally gluten-free, flavorful dinner.
Ingredients
Scale
- 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
- 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
- cauliflower rice for serving
Instructions
- Make the sauce by adding the coconut aminos, water, rice wine vinegar, ginger, garlic, sesame oil and salt to a blender. Blend until totally smooth. Set aside.
- Pat the steak dry with paper towels and trim any fat. Thinly slice against the grain.
- 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 cook, flipping once or twice, until brown on both sides, about 8 minutes total. Turn off the heat and remove the steak to a medium bowl. Drain the greasy liquid into a small bowl. Wipe the pan carefully.
- While the steak cooks, 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 accumulated juices. Add the sauce and stir everything together. Let the sauce simmer and thicken, stirring occasionally, about 2-3 minutes.
- Garnish with the toasted sesame seeds and sliced scallions and serve over cauliflower rice.
Notes
- Let grease cool to room temperature, then pour it into a bag or paper towels in your trash.
- The nutritional information was calculated using avocado oil, not coconut oil. The cauliflower rice was not included in the calculation.
- For flank steak, thinly slice it against the grain, 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 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 the soy free stir fry sauce up to 2 weeks in advance and store in the fridge.
- Make the stir fry up to 3 days in advance and store in the fridge. Reheat in a large skillet over medium-low heat, stirring occasionally.
- You can freeze the stir fry (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.
- Prep Time: 15 min
- Cook Time: 24 min
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 337
- Sugar: 11
- Sodium: 777
- Fat: 17
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 3
- Protein: 28
- Cholesterol: 67
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