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Stir-fried beef with broccolini and snap peas

Stir-fried beef with broccolini and snap peas

Paleo Gluten Free Dairy Free

Sweet, crisp snap peas, a cross between snow peas and English peas, are meant to be eaten whole, pod and all. They’re a delicious snack when eaten raw and are perfect for quick-cooking stir-frys like this one. The trick is to just barely heat them so they retain their crunchy goodness.


  • 2 tablespoons sesame seeds
  • 1 red onion
  • 4 ounces baby carrots
  • ½ ounce fresh ginger
  • 4 ounces broccolini
  • Fresh mint
  • 12 ounces sirloin slices
  • 4 ounces snap peas
  • Stir-fry sauce (tamari- coconut vinegar- mirin)
  • 1 tablespoon sambal



Toast the sesame seeds

In a frying pan over medium-low heat, toast the sesame seeds, stirring occasionally, until lightly toasted, 5 to 7 minutes. Transfer to a plate to cool.


Prep the vegetables

  • Peel the onion and cut into ¼-inch-thick slices.
  • Scrub the carrots, remove the tops, and cut on the diagonal into ¼-inch-thick pieces.
  • Peel the ginger and finely chop.
  • Trim the root ends of the broccolini and then cut into 2-inch pieces.
  • Coarsely chop the mint leaves. Discard the stems.


Brown the steak

In a bowl, toss the sirloin slices with 1 teaspoon oil and season generously with salt and pepper.
In the same pan used to toast the sesame seeds, over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the sirloin slices and cook, turning occasionally, until browned, 4 to 5 minutes. Transfer the sirloin slices to a bowl.


Make the stir-fry

In the same pan used to brown the sirloin slices, add the onions and season with salt. (If the pan is dry, add 1 tablespoon oil.) Cook over medium heat until the onions start to caramelize, 5 to 6 minutes.
Add the ginger, carrots, broccolini and cook, stirring occasionally, until just tender, 3 to 4 minutes.
Add the snap peas, stir-fry sauce, as much of the sambal as you like, the sirloin slices and any juices that have collected, and ½ cup water. Turn up the heat to medium high, cover, and cook until the vegetables are crisp-tender and the meat is cooked through, 2 to 3 minutes.
Remove the pan from the heat. Stir in the mint and sesame seeds, and season with salt.



Transfer to individual bowls and serve.

Nutrition per serving: Calories: 530, Protein: 36 g, Total Fat: 30 g, Monounsaturated Fat: 15 g, Polyunsaturated Fat: 6 g, Saturated Fat: 3.5 g, Cholesterol: 75 mg, Carbohydrates: 27 g, Fiber: 7 g, Added Sugar: 3 g, Sodium: 840 mg.

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