Get a delicious meal on the table in less than 30 minutes with this Whole30 Steak Stir Fry!
I’m beyond excited to introduce to you our guest blogger, Whole30 Coach and fellow Minnesoooootan, Bailey of Whole Kitchen Sink. She is a creator of simple and healthy recipes, podcaster of A Little Salty Podcast and has an incredible Whole30 transformation story. Bailey and I met via “the” Instagram, and recently Jess and I had the chance to hang out with her at the Whole30 Summit in Utah. Oh my goodness, we had so much fun with her and so many good laughs (riding in a gondola in the pitch black, drinking decaf coffee with Nutpods until midnight and the list goes on)! Any-who, I could go on and on about how amazing of a human Bailey is but I’m eager to share with you her delicious Whole30 Steak Stir Fry recipe. You can learn more about Bailey’s awesomeness, check out all of her delicious recipes and snag her FREE eBook that consists of 20 Whole30 recipes over on her blog, Whole Kitchen Sink! So now I’m turning it over to Bailey…
We all love one-pot meals for quick meals and easy clean up, and the Whole30 stir fry is my go-to, so I had to combine the best of both worlds for this Whole30 Steak Stir Fry!
Just because this meal only takes a half hour to make doesn’t mean it’s lacking in flavor. The stir fry sauce with Asian-infused flavors combined with the vegetables makes this a recipe that the whole family will love.
Let’s talk sauce!
Only a few simple ingredients are needed to dish up this tasty Whole30-friendly meal. You’ll just need half of a lime, sesame oil, some coconut aminos (a Whole30 soy sauce replacement), and common spices already hanging out in your cupboard. The coconut aminos will naturally thicken a bit when reduced down in your skillet to help create that tasty Asian flavor without any soy or additives.
Whole30 Steak Stir Fry sides…
My favorite thing to serve this with is cauliflower rice. The sauce makes you almost forget you’re eating cauliflower rice for a minute! All jokes aside, it really is the perfect side to go with this meal. To make sure I get all of the water out of my cauliflower rice, I strain and squeeze it through a nut milk bag until no more water comes out when squeezed. The nut milk bag allows the rice to keep its shape while still getting all of the excess liquid out of it. You can also serve over zucchini noodles, or just eat it on its own!
Water chestnuts are a highly underrated veggie used in Whole30 recipes, and they’re one of my favorite things to add into stir fry for that crunch factor! You don’t need many of them, and they’re a relatively inexpensive way to mix things up. I keep a few small cans on hand in my pantry, and as long as the ingredients are water chestnuts and water, you’re a-OK! Some cans do contain citric acid, and that’s OK for your Whole30 round as well.Get a delicious and satisfying meal on the table in less than 30 minutes with this @Whole30 Steak Stir Fry made with an easy and homemade stir fry sauce. Click To Tweet
As the recipe instructs, I always add both the steak and sauce in at the same time and then remove the steak after a few minutes to then let the veggies cook in the sauce. This is so the steak doesn’t cook too long and get tough. However, if your steak isn’t cut as thinly, your steak cook time will be a bit longer.
You can also add more coconut aminos during the cooking process if you want more sauce or if the vegetables are sticking to the pan. I like to do this toward the end of cooking or right before I’m about to eat, but that’s just because I love the flavor! Other adjustments you can make would be to add in your favorite stir fry veggies not included here or use what you have on hand! Grab those zucchinis from the garden, use up that green pepper that’s been looking at you in the fridge for the last few days and make this recipe your own. You can’t really go wrong with stir fry!
It’s time to give this Whole30 Steak Stir Fry a try!
For the Stir Fry:
- 1½ pounds thinly sliced round bottom steak (or skirt steak)
- 2 Tbsp. avocado or olive oil
- 1 Tbsp. minced garlic
- 1 cup sliced mushrooms
- 3 green onions, chopped in 1-inch pieces
- 1 cup snap peas (or snow peas)
- 1 sliced red pepper
- ¾ cup water chestnuts
- Salt and pepper to taste
For the Sauce:
- Mix all sauce ingredients in a medium bowl. Add the sliced beef and set aside.
- Add avocado oil to a large skillet over medium-high heat. Once hot, add the beef with the sauce in an even layer and cook 3 minutes on each side. Remove the beef and set aside.
- Let the liquid simmer in the skillet for about 1 minute to reduce down. Add the minced garlic, green onion and mushrooms to the skillet and cook for 3 minutes until lightly sautéed.
- Add snap peas, red pepper and water chestnuts to the skillet and additional coconut aminos if needed. Continue cooking for 3-4 minutes, stirring frequently, until fork tender.
- Place beef back into the skillet, stir to combine and evenly coat and cook another 2 minutes until beef is hot.
- Remove from heat and enjoy! You can serve it over cauliflower rice, greens, zoodles or if not on a Whole30, white rice is also an option.
*Recipe note: Beef doesn’t need to be completely cooked through before removing it from the pan. It will get added back in at the end and cooked thoroughly.
- Serving Size: 1/5 of recipe
- Calories: 340
- Sugar: 5g
- Sodium: 550mg
- Fat: 14g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
Thanks Bailey for sharing this wonderfully easy and incredibly delicious Whole30 Steak Stir Fry recipe here on our blog! We cherish our friendship with you and look forward to future get togethers and collaborations!
Follow Bailey on Instagram at the @wholekitchensink.
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