Our Paleo Family

Asian Beef and Vegetable Stir Fry

Thanksgiving is over and if you’re at all like me, you are ready for something that isn’t turkey, sweet potatoes and cranberry sauce.

This is one of my favorite recipes for a day when I have time to enjoy some leisurely cooking.

On days like this, I love to crank up one of my favorite podcasts (balanced bites, for example) and really enjoy the process of cooking dinner. If I’m enjoying time to cook in a relaxed way, then the kids are usually also relaxed, either outside playing or upstairs keeping themselves busy. All this to say, I have some peace in my domain.

This is a simple stir fry. It’s not complicated, but it does time some time. You have to prepare and cook the meat, chop and cook all the vegetables and make the sauce. I timed myself as I prepared for this post and it took an hour and 15 minutes and I was hustling. I could have done it in an hour if necessary (and had I not needed to pause to break up a fight) and I could have taken my time and stretched it out to an hour and a half. Part of the timing is determined by how “done” you like your veggies. Onions I want really soft and caramelized, broccoli I don’t want at all, but I stick it in there because it’s good for us, but I want that crunchy. If you like all your veggies really soft, you’ll need a little more time.

My family universally enjoys this dish. I usually make it with ground beef, but we love it with boneless, skinless chicken thighs as well. I’ll write a little explanation for making it with chicken at the end of the recipe. If you’re feeling a little more extravagant, feel free to use a nice cut of meat, flank steak, skirt steak or even a real steak like ribeye. All would be delicious! We, however, are on a strict budget, so it’s ground beef for us. We like it just fine that way.

Asian Beef and Vegetable Stir Fry
Print Recipe
Lots of colorful vegetables, ground beef and a delicious sauce which reminds you of your favorite take out - only much, much better for you!
Servings Prep Time
4 people 15 minutes
Cook Time
1 hour
Servings Prep Time
4 people 15 minutes
Cook Time
1 hour
Asian Beef and Vegetable Stir Fry
Print Recipe
Lots of colorful vegetables, ground beef and a delicious sauce which reminds you of your favorite take out - only much, much better for you!
Servings Prep Time
4 people 15 minutes
Cook Time
1 hour
Servings Prep Time
4 people 15 minutes
Cook Time
1 hour
Ingredients
Servings: people
Instructions
  1. You have two choices when it comes to chopping your vegetables. You can either chop them all at once so they are all ready to go, or you can chop them in the order they need to go in the pan. I've done both ways. I think I like chopping them all at once, but you do what you like.
  2. Add bacon fat to large skillet - non-stick or cast iron, then add onions. Sprinkle with sea salt. *It is important to add a little salt at each stage of the cooking process. If you wait until the end, you will not get the dish seasoned correctly. Also, the salt helps to draw the liquid out of the vegetables, which is what you want. But remember: the sauce is salty because of the fish sauce, aminos and broth, so salt lightly at each stage.
  3. Sauté onions, stirring occasionally, 5-6 minutes. At this point, you should start browning your meat in a separate skillet.
  4. Now add the carrots and celery to the onions and sauté for 10 more minutes. You have 10 minutes now, so mix up your sauce ingredients. Use a fine shredder or microplane tool (see notes below) to grate the ginger and garlic. Mix all sauce ingredients (garlic, ginger, maple syrup, honey, fish sauce, aminos and broth) together in a small sauce pan and simmer until all of your vegetables are cooked.
  5. Now it's time for the mushrooms and zucchini to join the vegetable skillet. Don't forget to add a little more salt and stir occasionally. Cook these guys for 5-6 more minutes.
  6. Last and least, the broccoli. Add that in and cook for five more minutes.
  7. Add your slightly reduced sauce to the vegetable pan. If your meat is browned, add that as well. No need to drain if you used grass fed beef. Mix this together and allow to cook for about five more minutes. You just want all the meat and veggies to have a chance to soak up the sauce. If you're in a hurry, it can be ready now. If you have time, let this simmer for a few minutes before serving.
  8. Serve hot just as it is or over rice if you can tolerate it. Enjoy!
Recipe Notes
  • My family is able to eat white rice in moderation. I have eaten it as well, without problem, but because I am strict AIP right now, I am not currently eating rice. I usually grab a block of chicken stock from the freezer to use as the liquid for my rice. Even with broth straight out of the freezer, the rice is still done in under thirty minutes. Crank the heat to high, put a lid on your pan, and the broth will be defrosted and boiling super fast. It's easy to have this going on the back burner while all the action is happening with the veggies and meat.
  • If you'd like to make this with chicken thighs, I use eight boneless, skinless thighs for my family. I slice the meat into approximately half inch strips. Sauté these in about a teaspoon of bacon fat until they are nicely browned. That caramelization adds great flavor. Don't take it off too soon. This take 15-20 minutes and I find that cast iron skillets work best. You can, of course, use any skillet you have on hand, but if you have cast iron, use that.
  • If you are going to the expense to buy good quality bacon, from humanely raised pigs, not treated with hormones or antibiotics, save that bacon fat. I keep a glass jar of it in the fridge at all times. My husband cooks his eggs in it each morning, I use it for cooking my meat and vegetables. If it's a dish where the mild bacon flavor would be welcome, this is my preferred fat. And it's already paid for!
  • I received this microplane tool for Christmas several years ago and I use it almost daily. It's the best tool for zesting citrus, grating ginger, parmesan cheese, anything you need very finely shredded. It's about $15 and worth every penny.
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