Steak stir-fry with spring vegetables

Paleo, Gluten Free, Dairy Free, Soy Free, Low Calorie

2 Servings, 500 Calories/Serving

30 - 40 Minutes

Sweet, crisp sugar 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 enjoyed raw and are perfect for quick-cooking stir-fries like this one. The trick is to just barely heat them so they retain their crunch.

Ingredients

  • 2 tablespoons sesame seeds
  • 10 ounces top sirloin steak strips
  • 1 red onion
  • ¼ pound carrots
  • ¼ pound broccoli florets
  • Peeled fresh garlic
  • Fresh ginger
  • Fresh mint
  • Paleo stir-fry seasoning (coconut aminos - coconut vinegar)
  • 2 ounces sugar snap peas
  • 1 tablespoon sambal oelek (optional)

Instructions

1

Toast the sesame seeds

In a dry large frying pan or wok over medium heat, toast the sesame seeds, stirring frequently, until lightly browned, 2 to 3 minutes. Transfer to a plate to cool.

2

Sear the steak

  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In the same pan used for the sesame seeds, warm 2 tablespoons oil over medium-high heat until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Do not clean the pan.

3

Prep the remaining stir-fry ingredients

  • Peel and thinly slice the red onion.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Scrub or peel the carrots and trim off the tops; thinly slice the carrots on the diagonal.
  • Trim the ends from the broccoli; cut any large florets in half.
  • Grate or peel and finely chop the ginger.
  • Strip the mint leaves from the stems; coarsely chop the leaves.

4

Cook the vegetables; finish the stir-fry

In the same pan used for the steak, if dry, add 2 to 3 teaspoons oil and warm over medium-high heat until hot but not smoking. Add the onion, carrots, and broccoli, season with salt, and cook, stirring occasionally, until crisp-tender, 2 to 4 minutes.
Stir in the garlic and ginger and cook until fragrant, about 1 minute. Add the stir-fry seasoning and ¼ cup water, cover, and cook until the vegetables are just tender, 2 to 3 minutes. Add the snap peas, steak, and any accumulated juices and cook, uncovered, stirring occasionally, until the snap peas are crisp-tender and the steak is cooked through, 2 to 3 minutes for medium. Remove from the heat. Stir in the mint, sesame seeds, and as much sambal oelek as you like. Season to taste with salt.

5

Serve

Transfer the stir-fry to individual bowls and serve.

Nutrition per serving: Calories: 500, Protein: 35 g, Total Fat: 29 g, Monounsaturated Fat: 14 g, Polyunsaturated Fat: 5.5 g, Saturated Fat: 3.5 g, Cholesterol: 75 mg, Carbohydrates: 27 g, Fiber: 7 g, Added Sugar: 0 g, Sodium: 400 mg

Similar Recipes

Baked shrimp with tomato, feta, orzo, and mint
Soy Free
Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy Free
Almond-milk date shakes & Bombay scrambled eggs
Paleo, Gluten Free, Vegetarian