Making stir fry can be intimidating, with the long list of ingredients and lengthy instructions. But once the sauce is whisked together and the preparation is done, stir fry usually cooks in a matter of minutes. The bulk of the time is spent on the prep instead of the actual cooking. It is definitely worth trying to see how simple it can be. Garlic and ginger provide the base for this delicious beef and broccoli stir fry that is easy to toss together.
To start off this stir fry, marinate the meat for about 15 minutes with red wine vinegar and coconut aminos. Coconut aminos, if you have not heard of them, are the Paleo equivalent to soy sauce (since soy is restricted from the Paleo diet). Coconut aminos can also be used in dressings and marinades, and the flavor and texture strongly resemble soy sauce.
While the beef is marinating, whisk together the garlic and ginger sauce. Arrowroot powder is used as a thickening agent for the sauce, similar to cornstarch. Honey and sesame oil also provide a depth of flavor to the sauce. Again, most of the time spent on this recipe is during the prep.
When everything is ready to cook, the meat goes into the skillet first. After the meat is browned and set aside in a bowl, the veggies are tossed into the skillet to cook. A couple tablespoons of water should go into the pan with the veggies to steam them. Cover the pot and cook for 2-3 minutes. Remove the lid and allow all of the water to evaporate from the pan; we don’t want the sauce to end up watery. The garlic and ginger sauce is then mixed in with the vegetables, and finally the beef is added back into the pan.
Continue to cook everything together until the sauce thickens slightly, and all of the ingredients are coated with the garlicky goodness. You won’t miss takeout after enjoying this stir fry for dinner.
- 1.5 lbs. sirloin, thinly sliced
- 4 tbsp coconut aminos, divided
- 4 tbsp red wine vinegar, divided
- 3 tbsp chicken broth
- 4 cloves garlic, minced
- 1 tsp arrowroot flour
- 1 tsp honey
- 1 tbsp ginger, minced
- 1/2 tsp sesame oil
- 1 head broccoli, cut into florets
- 4 carrots, diagonally sliced
- 3 tbsp coconut oil, divided
- Place the sirloin in a small bowl with one tablespoon each of red wine vinegar and coconut aminos and toss to coat. Let marinate for 15 minutes at room temperature.
- Meanwhile, whisk together 3 tablespoons each red wine vinegar, coconut aminos, and chicken broth. Stir in the garlic, ginger, arrowroot, honey, and sesame oil. Prepare a separate small bowl with 1 tablespoon of water and set it next to the stove along with the garlic sauce.
- Melt 2 tablespoons of coconut oil in a large skillet over medium heat. Place the steak in the skillet in a single layer. The meat should sizzle; otherwise the pan is not hot enough. Cook for 1-2 minutes per side to brown, and then transfer to a bowl.
- Add the remaining tablespoon of coconut oil to the skillet. Stir in the broccoli and carrots, cooking for 2 minutes. Add the water to the skillet and cover with a lid. Let cook for 2-3 minutes, then remove the lid and cook until all of the water has evaporated.
- Add the garlic mixture to the vegetables and stir to coat. Add the beef back into the pan and toss until the sauce thickens and everything is well coated. Serve immediately.
- Servings: 4-6
- Difficulty: Medium
P.S. Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories it is the only Paleo book you will ever need.
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