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Whole30 Steak Stir Fry

  • Author: Stacie Hassing
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 5 servings 1x

Ingredients

For the Stir Fry:

  • pounds thinly sliced round bottom steak (or skirt steak)
  • 2 Tbspavocado 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:

  • ¼ cup coconut aminos
  • 1 Tbspsesame oil
  • ½ fresh lime, juiced
  • ½ Tbsp. minced ginger
  • 1 tsp. onion powder
  • ½ tsp. salt
  • ½ tsp. pepper

Instructions

  1. Mix all sauce ingredients in a medium bowl. Add the sliced beef and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Place beef back into the skillet, stir to combine and evenly coat and cook another 2 minutes until beef is hot.
  6. 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.

Notes

*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.

Nutrition

  • Serving Size: 1/5 of recipe
  • Calories: 340
  • Sugar: 5g
  • Sodium: 550mg
  • Fat: 14g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 40g