Beef and Greens Stir Fry (Paleo, AIP)
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 lb. grassfed boneless beef, sirloin or flank steak
  • 1-2 tbsp. oil for stir frying
  • ¾ c broth
  • 1 tbsp. coconut aminos
  • ¼ tsp umeboshi paste (optional)
  • 1 tbsp. arrowroot flour
  • 2 tsp fresh ground ginger root
  • 2 garlic cloves, crushed
  • 1 c broccoli florets
  • 3 baby bok choy, chopped (about 2 cups)
  • 1 carrot, sliced (or matchstick)
  • 1 c mushrooms, chopped
  • ¼ c green onion, chopped
  • ¼ c fresh basil, chopped
  1. In a small bowl whisk together the broth, coconut aminos, umeboshi paste, and arrowroot flour. Stir in the ginger root and set aside.
  2. Slice the beef into thin strips.
  3. In a large skillet or wok, heat oil and brown meat over medium high, about five minutes should do it. Transfer to a bowl using a slotted spoon; keep warm.
  4. Add more oil to the skillet if necessary. Add garlic and sauté for one minute until fragrant. Add broccoli, baby bok choy, carrots, mushrooms, and green onion. Cook until tender crisp, about four to five minutes.
  5. Return beef to the skillet along with any juice; cook and stir for a further one to two minutes.
  6. Stir the broth/ginger mixture and add to the skillet. Stir to combine and let simmer for about a minute.
  7. Remove from heat and add chopped basil.
  8. Dish up and enjoy!
Recipe by Eat Heal Thrive at