This beef stir-fry is grilled and then tossed with a creamy Asian almond butter vinaigrette and spinach for an easy, healthy, Paleo-friendly meal!
Two of my culinary loves are Asian-inspired recipes and grilled meat. When I get to combine the two, I’m one happy chef! And if you’re like me, the words “grill basket” and “marinated steak” instantly conjure up images of sunny evenings and the smoky aroma of summer dinners.
But I live in Wisconsin, so my grilling season is somewhat limited. That isn’t to say I don’t push it. Even when the snow starts falling, I’m stoking charcoal in my faithful Weber. And for a tasty dish like this grilled beef stir-fry, it’s absolutely worth standing out in the teeth-chattering cold!
This recipe blends bold, sweet-savory flavors of a honey-coconut amino marinade with fresh, crunchy vegetables, and just thinking about it induces a Pavlovian response. I’ve had people ask me if this is an authentic recipe. Is it Korean? Chinese? Japanese?
To be honest, it’s more of a fusion dish—a mash-up of the flavors I love in Asian cooking, but tailored to suit a Paleo lifestyle, if that’s your thing. So no, it’s not tied to any single cuisine. Call it what you want—I just call it delicious.
The steak’s marinade is great and truly helps tenderize the meat, but the true star here is the almond butter dressing. It’s creamy and tangy and gives just the right kick of spice to tie everything together. And when you add the dressing to the charred veggies and steak, you’re in for one heck of a restaurant-worthy meal.
Is this Paleo Grilled Beef Stir-Fry with Asian Almond Dressing Healthy?
Absolutely. I start off with a lean cut of beef that offers a good dose of protein and iron—flat iron steak is relatively lean. Meanwhile, the almond butter in the dressing adds some healthy fats and a creamy texture. However, if you’re watching your sugar intake, feel free to reduce or omit the honey—the dressing is plenty flavorful! And let’s not forget the array of veggies. The bok choy, zucchini, and bell peppers all deliver fiber, vitamins, and minerals. There’s plenty to like here!
Why You Should Use a Grill Basket
I didn’t use a grill basket for the longest time, but wow, was it a game changer when I finally did. A grill basket keeps your veggies from falling through the grates. Plus, it helps you distribute the heat more evenly, giving you that perfect charred flavor without burning your veggies to a crisp. Instead, you get caramelized veggies. All this to say, you really need to purchase one of these.
A cast-iron skillet is a decent alternative if you don’t have a grill basket yet. Unfortunately, it won’t deliver those delicious char marks we all love!
How to Make Ahead and Store
You can marinate the steak up to 24 hours in advance, which helps the flavors fully develop. After it’s cooked, the stir-fry can be stored in an airtight container in your fridge for up to 3 days. I recommend reheating leftovers in a skillet over medium heat. This will help maintain the texture of the veggies and steak.
Serving Suggestions
Now, traditionally, I’d recommend a heaping pile of rice, be it brown or white. But I’m guessing you want to keep this meal Paleo-friendly. If that’s the case, serve this stir-fry with Whole30 Paleo Cauliflower Fried Rice. For my non-Paleo friends, Quinoa Fried Rice is a delicious and filling alternative. And if you feel like a splurge, add some appetizers to the meal, like Crispy Air-Fryer Egg Rolls or Chicken Potstickers!
Ingredients
For the steak:
- 1 tablespoon coconut aminos
- 1 tablespoon honey
- 2 teaspoons rice wine vinegar
- 1 teaspoon water
- 1/2 teaspoon fresh ginger minced
- 1 flat iron steak trimmed of fat (about 8 ounces after trimming)
For the stir-fry:
- 1 cup zucchini cut into halves (about half a large zucchini)
- 1 cup red bell pepper sliced into strips (about half a large pepper)
- 1 cup orange bell pepper sliced into strips (about half a large pepper)
- 1 cup asparagus broken into pieces (about 1 small bunch)
- 1 cup bok choy stems chopped, the white end
- 1 teaspoon olive oil
- Salt & pepper
- 1 cup bok choy leaves
- 1 cup fresh spinach packed
For the dressing:
- 1/4 teaspoon sriracha plus additional for garnish, optional
- 1 tablespoon coconut aminos
- 1 tablespoon honey
- 2 teaspoons rice wine vinegar
- 1/2 teaspoon fresh ginger minced
- 1 tablespoon almond butter
- Cilantro for garnish
Instructions
- In a medium bowl, whisk together the ingredients for the steak marinade (the coconut aminos up to the fresh ginger). Add in the steak and spoon the marinade on-top to ensure that all sides get covered. Cover and refrigerate for at least 2 hour, up to over night.
- Place your grill basket into your grill and preheat to high heat for 10 minutes. Your grill should read 400 degrees Fahrenheit.
- Place all of the veggies into a large bowl and toss with olive oil and a pinch of salt and pepper. Place the veggies into the grill basket.
- At the same time that you begin cooking the veggies, place the steak on the grill, over indirect heat, and cook for 3-4 minutes, flip, rub with marinade, and cook an additional 3-4 minutes, or until it reaches desired doneness. Note that the honey in the marinade will go very dark and caramelize. Remove from heat, and cover to let rest.
- The veggies will take about an additional 5-7 minutes after the steak comes off the grill. Cook until tender and nice and charred.
- While the veggies cook, whisk together the dressing ingredients in a large bowl until smooth and creamy.
- Once cooked, add the veggies along with the bok choy leaves and spinach into the bowl with the dressing. Toss to coat evenly and allow the leaves to slightly wilt. Season to taste with salt and pepper.
- Slice the steak into long strips and mix with the salad.
- Divide between two plates, garnish with fresh cilantro and optional sriracha.
- DEVOUR!
Leave a Comment