Paleo Beef Stir-Fry with Veggies
A hearty, flavor-packed vegan stir-fry inspired by classic beef dishes—minus the beef, drama, and digestive regret. It’s fast, filling, and fierce.
Ingredients
- 2 cups vegan beef strips store-bought or homemade, channel your inner plant-based butcher
- 2 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 garlic cloves minced
- 1 tablespoon rice vinegar
- 1 tablespoon arrowroot powder or cornstarch if you’re feeling wild
- 1 red bell pepper sliced
- 1 cup broccoli florets
- 1 small zucchini sliced
- ½ cup shredded carrots
- 2 green onions chopped
- Salt and pepper to taste
- 1 tablespoon sesame seeds optional, but they make it look fancy
Instructions
- In a bowl, toss vegan beef with coconut aminos, arrowroot, ginger, and garlic. Let it marinate while you chop.
- Heat sesame oil in a wok over medium-high heat like the kitchen boss you are.
- Toss in the vegan beef and stir-fry for 4 minutes until it sizzles and shows off a little.
- Add bell pepper, broccoli, zucchini, and carrots. Stir-fry for another 5 minutes until slightly tender but still snappy.
- Splash in rice vinegar, season with salt and pepper, and stir like you mean it.
- Sprinkle chopped green onions and sesame seeds over the top for extra flair.
- Serve hot, preferably in a bowl Instagram would be jealous of.
Notes
📊 Nutritional Values (per serving)
- Calories: 260
- Total Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 21g
💪 Vitamins & Minerals (per serving)
- Vitamin C: 40%
- Iron: 22%
- Vitamin A: 35%
- Magnesium: 18%
- Vitamin B6: 20%
💁♀️ Tips to Make It Even More Iconic
- Add mushrooms for extra meaty texture—shiitake brings that drama.
- Swap coconut aminos for tamari if you're not strictly Paleo.
- Love heat? Add a splash of sriracha and stir like your crush is watching.
- Serve over cauliflower rice or lettuce wraps for carb-free fabulousness.
- Leftovers? Wrap in nori sheets for makeshift sushi. Yes, you're that creative.