When you go gluten free, it’s not exactly easy to get gluten free asian food. Soy sauce (which is not gluten free) is added to much of it and while some restaurants have offered to use gluten free tamari if I bring it in with me, I don’t trust the the food will be free from contamination.That’s why I thought I’d share this Paleo Ginger Beef Stir Fry with you that’s super easy to make (takes about 5 minutes to cook)!
It doesn’t matter whether you eat rice or go the extra step to place it over cauliflower rice, thisPaleo Ginger Beef Stir Fryis really tasty. I certainly felt like I was enjoying a dish from my favorite asian restaurant that I haven’t had in forever!
Paleo Ginger Beef Stir Fry Recipe
Another plus to this recipe is that the ingredients are super clean. You don’t have to worry about eating a super salty dish with gross oils (that irritate your gut). And while there are vegetable suggestions below, you could certainly add in some of your own favorites in addition (or to replace something you don’t love quite so much).
But I have to admit, I didn’t come up with this recipe… it’s from my friend Carol Lovett who wrote the amazing cookbook “Ditch the Wheat“. This book has been on multiple best seller lists and sold so well since it was released that it’s going into its second run of printing! How neat is that?!
Beautifully simple meals that replace American staples… incredibly creative… and worth every penny. I have really enjoyed using Carol’s labor of love to get in the kitchen and cook. That’s why I asked her if I could share a favorite recipe with you!
If you haven’t gotten a copy yet, CLICK HERE to check it out and then you’ve got to get cooking with the recipe below. Your mouth will thank you!
Recipe Recommendations
You’ll notice that the recipe below calls for some ingredients you may not be familiar with so I thought I’d clue you in here.
Beef broth — Here’s how to make your own beef stock or you can purchase gluten free beef broth from Imagine Foods or Kitchen Basics. It’s important to make sure any broth or stock you buy is marked gluten free since gluten can be added to broths.
Coconut Aminos — This is the paleo version of soy sauce. If you have gluten free tamari, you could also use it instead (one for one). However the recipe would no longer be paleo since tamari is made with soy.
Coconut Palm Sugar — Made from the sap of the flowers produced on palm trees that eventually turn into coconuts, this is an unrefined sweetener that can be used in place of white sugar one for one. I use it all the time in cooking to replay white sugar and no one ever knows the difference.
That said, I have no idea if you have a coconut allergy if you will react to this product. I’d recommend erring on the side of caution and use Sucanat instead which is dehydrated cane juice.
Unseasoned Rice Vinegar — Typically found in the asian food aisle at your local grocery store.
Arrowroot Starch — A great alternative to using wheat (obviously!) or cornstarch to thicken sauces, fillings, etc. It has a neutral flavor and can tolerate acidic ingredients.
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Paleo Ginger Beef Stir Fry
This quick dish is loaded with nutritious vegetables and bone broth. If you don’t have homemade beef bone broth on hand, you can always use store-bought beef broth instead. Any cut of steak will work, but I prefer sirloin.
Paleo Ginger Beef Stir Fry
This quick dish is loaded with nutritious vegetables and bone broth. If you don’t have homemade beef bone broth on hand, you can always use store-bought beef broth instead. Any cut of steak will work, but I prefer sirloin.
| Servings | Prep Time | Cook Time | Passive Time |
| 4servings | 10minutes | 5minutes | 30minutes |
- Course Main Dish
- Cuisine Asian
- Gluten Free Courses Gluten Free Mains
| Servings | Prep Time |
| 4servings | 10minutes |
| Cook Time | Passive Time |
| 5minutes | 30minutes |
Ingredients
- Marinade
- 1/4 cup coconut aminos
- 2 tbsp Coconut palm sugar
- 2 tbsp finely chopped ginger
- 2 tbsp unseasoned rice vinegar
- 2 lbs top sirloin steak sliced thinly against the grain
- Sauce
- 2 cups beef broth
- 1/4 cup arrowroot starch plus 2 tbsp
- 1/4 cup coconut aminos plus 2 tbsp
- 3 tbsp Coconut palm sugar
- 2 cloves garlic minced
- 1 tbsp finely chopped fresh ginger plus 1 tsp
- Other components
- 4 tbsp Extra Virgin Olive Oil evenly divided
- 2 cups broccoli chopped
- 1 onion cut into 1-inch pieces
- 1 Red bell pepper cut into 1-inch pieces
Servings: servings
Units:
Ingredients
- Marinade
- 1/4 cup coconut aminos
- 2 tbsp Coconut palm sugar
- 2 tbsp finely chopped ginger
- 2 tbsp unseasoned rice vinegar
- 2 lbs top sirloin steak sliced thinly against the grain
- Sauce
- 2 cups beef broth
- 1/4 cup arrowroot starch plus 2 tbsp
- 1/4 cup coconut aminos plus 2 tbsp
- 3 tbsp Coconut palm sugar
- 2 cloves garlic minced
- 1 tbsp finely chopped fresh ginger plus 1 tsp
- Other components
- 4 tbsp Extra Virgin Olive Oil evenly divided
- 2 cups broccoli chopped
- 1 onion cut into 1-inch pieces
- 1 Red bell pepper cut into 1-inch pieces
Servings: servings
Units:
Instructions
- In a resealable bag, combine the ingredients for the marinade. Add the steak and shake to coat. Seal the bag and refrigerate for at least 30 minutes or up to 24 hours.
- Mix together the sauce ingredients in a bowl and set aside.
- After the steak is done marinating, heat 2 tablespoons of the olive oil in a large skillet or wok over medium-high heat. Place the steak in the hot skillet and fry for 2 to 3 minutes, until cooked through, stirring often. Remove the steak from the skillet and set aside.
- Add the remaining 2 tablespoons of olive oil and the broccoli, onion, and bell pepper to the skillet and sauté for 2 minutes.
- Return the steak to the skillet and reduce the heat to medium-low. Whisk the sauce and pour it over the beef. Give everything a quick stir and cook for 1 minute. The sauce will begin to thicken immediately.
- Serve over cauliflower rice, regular rice or some other type of grain or veggies!
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