This AIP Beef Stir Fry is easy and delicious. Loaded with delicious veggies and tender beef, this beef and veggie stir fry is healthier than takeout!
A couple of weeks ago my chiropractor (who is also my applied kinesiologist) said I was clear of mold, heavy metals, and SIBO. For now, anyway. I’ve been sticking to a paleo low-fodmap diet and it was getting boring, so I was excited to hear no SIBO because it meant I could start slowly trying to reintroduce higher FODMAP foods.
I started to crave a beef and broccoli stir fry but I didn’t want to eat just a bunch of broccoli given it’s FODMAP level, so I incorporated it into a stir fry with lots of other veggies. This way I would be satisfied while only starting out with a little broccoli to test the waters. This recipe also has mushrooms which are considered medium FODMAP but I’ve handled them fine in the past, in moderation, and on occasion. Just something to be aware of if you are following a low FODMAP diet.
Of course, if FODMAPs are a no go for you right now, you can feel free to leave out the broccoli or substitute it with another vegetable that you handle.
AIP Beef Stir Fry Ingredients
- Olive or avocado oil: if not AIP, feel free to use sesame oil
- Stir-fry beef: you can use sliced stew meat, sirloin, or flank steak works
- Broccoli
- Green beans
- Water chestnuts: these add a crunchy and slightly sweet hit to the stir-fry that is so delicious! Don’t skip these
- Baby bella mushrooms
- Coconut aminos: this is a gluten free alternative to soy sauce
- Ginger root: plenty of ginger goes into this recipe for flavor and it’s anti-inflammatory benefits
- Apple cider vinegar: this adds depth of flavor to the sauce
- Salt
This gluten free stir fry is easy to whip up. Once your veggies and meat are prepped, you’ll brown the beef on both sides and set aside. Then you’ll sauté the veggies in a delicious coconut aminos and ginger sauce, before adding the beef back in to finish cooking. It is that simple!
Paleo Beef Stir Fry Substitutions and Variations
Veggies: I love stir-fry because you can really use whatever vegetables you have on hand. Got some carrot you want to use up? Toss those in! Hate mushrooms? Leave them out! Feel free to use a combination of vegetables you love. I’ve kept this beef stir fry nightshade free by not adding peppers, but you can certainly add bell peppers if you tolerate them.
Beef: This is a beef stir-fry, but you can also use thinly cut slices of chicken breast if you prefer a chicken stir-fry!
Coconut aminos: Coconut aminos are a gluten free and soy free alternative to soy sauce, but if you tolerate either of those you can feel free to use tamari or soy sauce. Coconut aminos are a little sweeter though, so I suggest adding a tablespoon of coconut or brown sugar to the mix.
Leftovers and Storage
I love making this at the beginning of the week and then having leftovers for lunches/dinners. This AIP beef stir fry is a great meal prep option! Just keep leftovers stored in the fridge for up to 3 days. Reheat on low in the oven at about 300F for 30-40 minutes. I like to add a little extra coconut aminos to keep the meat and veggies moist.
More Paleo Dinner Recipes
Curried Chicken and Veggie Stir Fry
Tomato Free Paleo Stuffed Peppers
Paleo Beef & Veggie Stir-Fry
Ingredients
- 2 Tbsp toasted sesame oil, divided use olive or avocado oil for AIP
- 1 lbs stir-fry beef sliced stew meat, sirloin, or flank steak works
- 1 head of broccoli chopped
- 3 cups green beans trimmed and cut in half
- 1 8 ounce can of water chestnuts
- 1 cup sliced baby bella mushrooms
- White sesame seeds optional- omit if AIP
Sauce
- 1/3 cup coconut aminos
- 1 Tbsp heaping fresh grated ginger root
- 1 tsp apple cider vinegar
- salt to taste
Instructions
- Make sure your veggies are chopped and prepared before starting.
- Heat 1 Tbsp of oil in a large pan over medium heat. Add the beef strips and brown on both sides, about 3 minutes each. Remove from the pan and set aside.
- Add the other Tbsp of oil and add the broccoli and green beans. Let cook for 5-7 min, until they become more colorful and slightly softer.
- While the broccoli and green beans are cooking, mix the coconut aminos, ginger, and apple cider vinegar together.
- Add the aminos mixture to the pan then add in the water chestnuts. Stir to combine and cook for 5 min. Next, add the mushrooms and cook for another 3 minutes, stirring occasionally.
- Add the beef back in and mix well. Cook for about another 10 minutes, mixing occasionally, until beef is done.
- Let rest for 5 minutes before serving. Serve and sprinkle with sesame seeds if desired.
