Spiced Grass-Fed Beef Stir-Fry with Mixed Vegetables

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

A quick paleo stir-fry featuring tender grass-fed beef strips sautéed with colorful vegetables and warming spices for a wholesome meal. This Asian-inspired paleo recipe (high protein), ready in about 30 minutes, pairs grass-fed beef sirloin, red bell pepper, zucchini 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 grass-fed beef sirloin
• 1 medium, julienned red bell pepper
• 1 medium, sliced into half-moons zucchini
• 1 small, thinly sliced yellow onion
• 1 large, julienned carrot
• 3 tbsp coconut aminos
• 1 tbsp, grated fresh ginger
• 2 cloves, minced garlic cloves
• 2 tbsp avocado oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp crushed red pepper flakes
• 3/4 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cup, chopped for garnish fresh cilantro

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 skillet over medium-high heat until shimmering. Add 1 lb thinly sliced grass-fed beef sirloin, 3/4 tsp sea salt, and 1/2 tsp black pepper. Sear for 3-4 minutes, stirring occasionally, until browned but still tender. Remove beef and set aside.
2. Step 2: In the same skillet, add remaining 1 tbsp avocado oil. Stir in 2 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 30 seconds until fragrant.
3. Step 3: Add 1 sliced small yellow onion, 1 julienned large carrot, 1 julienned red bell pepper, and 1 sliced medium zucchini. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
4. Step 4: Return beef to skillet and pour in 3 tbsp coconut aminos, 1 tsp ground cumin, 1 tsp ground coriander, and 1/4 tsp crushed red pepper flakes. Toss everything together and cook for another 2 minutes until the sauce thickens slightly and coats the beef and vegetables.
5. Step 5: Remove from heat, garnish with 1/4 cup chopped fresh cilantro, and serve immediately.