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    Home » Recipes » Paleo Recipes

    Ginger Beef And Carrots Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    Variety is the spice of life, or so it has been said. The full line by William Cowper goes something like this: "Variety's the very spice of life, that gives it all its flavor." Although he probably never had the honor to eat a wholesome and flavorful beef, ginger, and carrot stir fry, you can certainly try it at home this very week.

    Ginger Beef And Carrots on a blue tray.

    All it takes is a nice skirt steak which is thinly sliced, tapioca starch for coating the meat, coconut oil for frying, coconut aminos, apple cider vinegar, raw honey, and red chili flakes as an enticing sauce. Of course, as the name suggests, do not forget the carrots or ginger.

    Many people associate skirt steak with being a tough bite of meat, which is certainly not the case when making skirt steaks with fresh mango salsa. Besides being a cheaper cut of meat with tougher connective tissues, skirt steak is one of the most flavorful cuts when grilled correctly, it is also important to note that it should be sliced thinly against the grain.

    With all ingredients on hand, prep time is close to 20 minutes, but you will have to stir it while cooking, so adds another 20 minutes and figure that the meal takes less than an hour to get to your plate.

    If you can tolerate some dairy in your diet, creamy mashed cauliflower will serve nicely as a side, keeping your time in the kitchen to a minimum. In a pinch, cauliflower rice sits nicely too.

    Ginger Beef And Carrots Recipe

    Serves: 4 Prep: 15 min Cook: 20 min

    Ingredients

    • 1 ½ lb. skirt steak, thinly sliced
    • 2 to 4 carrots, sliced
    • 1 onion, sliced
    • 4 garlic cloves, minced
    • 2 tbsp. fresh ginger, minced
    • ½ cup coconut aminos
    • 2 tbsp. apple cider vinegar
    • 2 tbsp. raw honey
    • ¼ cup tapioca starch
    • ¼ tsp. red chili flakes
    • 2 tbsp. coconut oil
    • Sea salt and freshly ground black pepper
    Ginger Beef And Carrots preparation.

    Preparation

    1. In a bowl, combine the coconut aminos, apple cider vinegar, honey, and chili flakes.
    2. Combine the thinly sliced steak and tapioca starch in a bowl, and toss to coat.
    3. Place skillet over medium-high heat, then adds the coconut oil.
    4. Brown the steak slices in the skillet for 2 to 3 minutes per side, or until nicely browned.
    5. Place the steak slices on a plate and set aside.
    6. Add the garlic and ginger to the same skillet, and cook for 1 to 2 minutes.
    7. Add the onion and carrots, toss everything, and pour in the coconut aminos mixture.
    8. Cook until carrots are soft, but still a little crunchy.
    9. Bring the steak back to the skillet, toss everything, and cook until warmed through.

    📖 Recipe

    Ginger Beef And Carrots on a blue tray.

    Ginger Beef And Carrots Recipe

    Looking for a flavorful stir-fry to liven up your weekend? Try this skirt steak, ginger, and carrots with a coconut amino, honey, and red chili flake sauce.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 people
    Calories 425 kcal

    Ingredients
      

    • 1 ½ lb. skirt steak thinly sliced
    • 2 to 4 carrots sliced
    • 1 onion sliced
    • 4 garlic cloves minced
    • 2 tbsp. fresh ginger minced
    • ½ cup coconut aminos
    • 2 tbsp. apple cider vinegar
    • 2 tbsp. raw honey
    • ¼ cup tapioca starch
    • ¼ tsp. red chili flakes
    • 2 tbsp. coconut oil
    • Sea salt and freshly ground black pepper

    Instructions
     

    • In a bowl, combine the coconut aminos, apple cider vinegar, honey, and chili flakes.
      ½ cup coconut aminos, 2 tbsp. apple cider vinegar, 2 tbsp. raw honey, ¼ tsp. red chili flakes
    • Combine the thinly sliced steak and tapioca starch in a bowl, toss to coat.
      1 ½ lb. skirt steak, ¼ cup tapioca starch
    • Place skillet over medium-high heat, then adds the coconut oil.
      2 tbsp. coconut oil
    • Brown the steak slices in the skillet for 2 to 3 minutes per side, or until nicely browned.
    • Place the steak slices on a plate and set aside.
    • Add the garlic and ginger to the same skillet, and cook for 1 to 2 minutes.
      4 garlic cloves, 2 tbsp. fresh ginger
    • Add the onion and carrots, toss everything, and pour in the coconut aminos mixture.
      2 to 4 carrots, 1 onion
    • Cook until carrots are soft, but still a little crunchy.
    • Bring the steak back to the skillet, toss everything, and cook until warmed through.
      Sea salt and freshly ground black pepper

    Nutrition

    Calories: 425kcalCarbohydrates: 24gProtein: 37gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 107mgSodium: 802mgPotassium: 608mgFiber: 1gSugar: 8gVitamin A: 795IUVitamin C: 4mgCalcium: 27mgIron: 3mg
    Keyword Beef, carrot, ginger, recipe
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Beef and Red Meat Recipes, Paleo Recipes Tagged With: Complete Meals, cooking: fast cook, cooking: fast prep, cooking: stovetop, diet: dairy-free, diet: egg-free, diet: nut-free, diet: shellfish-free, good for leftovers, Paleo Dinner Recipes

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