Beef and Vegetable Stir-Fry with Ginger and Coconut Aminos

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant paleo stir-fry combining tender beef strips with colorful vegetables and a fragrant ginger-coconut aminos sauce. This Asian-inspired paleo recipe (gluten free), ready in about 30 minutes, pairs sirloin steak, broccoli florets, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, thinly sliced against the grain sirloin steak
• 2 cups broccoli florets
• 1 large, sliced into strips red bell pepper
• 1 large, julienned carrot
• 1 small, thinly sliced yellow onion
• 2 tbsp minced fresh ginger
• 3 cloves minced garlic cloves
• 3 tbsp coconut aminos
• 2 tbsp avocado oil
• 1 tsp, for finishing sesame oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp avocado oil in a large wok or skillet over high heat until shimmering. Add 1 lb thinly sliced sirloin steak and sear, stirring occasionally, for 3-4 minutes until browned but still tender. Remove beef and set aside.
2. Step 2: In the same wok, add remaining 1 tbsp avocado oil. Add 2 tbsp minced fresh ginger and 3 minced garlic cloves, sauté for 30 seconds until fragrant.
3. Step 3: Add 2 cups broccoli florets, 1 large sliced red bell pepper, 1 julienned carrot, and 1 small sliced yellow onion. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
4. Step 4: Return beef to the wok, pour in 3 tbsp coconut aminos, and season with 1/2 tsp sea salt and 1/4 tsp black pepper. Toss everything together and cook for 2 more minutes until sauce coats all ingredients.
5. Step 5: Drizzle 1 tsp sesame oil over the stir-fry just before serving for a nutty finish.