Sautéed Paleo Ginger Beef Stir-Fry with Vegetables

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender strips of beef quickly sautéed with fresh ginger, garlic, and colorful vegetables for a vibrant paleo stir-fry. This Asian-inspired paleo recipe, ready in about 27 minutes, pairs flank steak, ginger root, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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.

Prep: 15 min Cook: 12 min Serves 3 Asian cuisine 350 cal/serving

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Ingredients

12 oz, thinly sliced against the grain flank steak
2 tbsp fresh grated ginger root
3 cloves, minced garlic cloves
1 large, julienned carrot
1 medium, thinly sliced red bell pepper
1 medium, sliced into half-moons zucchini
3 tbsp coconut aminos
2 tbsp avocado oil
1 tsp sea salt
1/2 tsp black pepper
2 stalks, chopped (for garnish) green onions

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Instructions

Step 1: Heat 2 tbsp avocado oil in a large skillet or wok over high heat until shimmering, about 2 minutes.
Step 2: Add 12 oz thinly sliced flank steak and stir-fry for 2-3 minutes until just browned but still tender. Remove beef from skillet and set aside.
Step 3: Lower heat to medium-high, add 3 minced garlic cloves and 2 tbsp grated fresh ginger to the skillet, sauté for 30 seconds until fragrant.
Step 4: Add 1 julienned large carrot, 1 thinly sliced red bell pepper, and 1 sliced zucchini, stir-frying for 4-5 minutes until vegetables are crisp-tender.
Step 5: Return beef to skillet, pour in 3 tbsp coconut aminos, sprinkle with 1 tsp sea salt and 1/2 tsp black pepper, tossing everything together for 1-2 minutes until heated through and sauce slightly thickens.
Step 6: Remove from heat and garnish with 2 chopped green onions before serving.