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Ginger Beef And Carrots

Ginger Beef And Carrots

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 it’s flavour.” 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. All it takes is a nice skirt steak which is thinly sliced, tapioca starch for coating the meat, coconut oil for frying and 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 add 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: 4Prep: 15 minCook: 20 min

Protein: 42g / %

Carbs: 30g / %

Fat: 32g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


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

Beef 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, toss to coat.
  3. Place skillet over medium-high heat, then add the coconut oil.
  4. Brown the steak slices in the skillet 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 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.