the best paleo ginger beef

Ginger beef is my favourite dish for chinese takeout, but its a little questionable.. so I made this up on a whim and we have enjoyed it a couple times now. I am obsessed, it is delish and super easy. This recipe is paleo, but could be made keto friendly as well if you swap the coconut sugar for a low carb sweetener such as erythritol.

What you need:

1 lb beef strips (if you’re local, Two Rivers sells this, or just slice up some flank steak)

1 red bell pepper, sliced in strips

1 yellow bell pepper, sliced in strips

3 tablespoons coconut sugar

3 tablespoons coconut aminos (can swap for Bragg’s liquid aminos, but reduce amount)

3 inch chunk of fresh ginger or 1 1/2 teaspoon ginger powder

1 tsp sriracha

1 tsp sesame oil

red chili flakes

1 head of cauliflower riced, or 1 bag of riced cauli to cheat

1 tsp coconut oil

sesame seeds (optional)

green onion (optional)

What to do: 

Mix together the coconut sugar, coconut amigos, ginger, sriracha, sesame oil, and chili flakes. Toss in the beef and let sit for at least 30 min. Rice the cauli and throw it in a pan over medium low heat with a teaspoon of coconut oil. Cover with a lid, and allow the cauli rice to steam a couple min. Heat a pan to medium, and add the beef strips without the marinade. Add the marinade to a separate pan and reduce over medium heat. Once the beef is almost cooked through add the bell peppers. Once fully cooked, add the sauce and toss together. Serve the beef over cauli rice with some sesame seeds and green onion.


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