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Paleo Grilled Beef Stir Fry with Asian Almond Dressing- Beef and veggies are grilled and then tossed with a creamy Asian almond butter vinaigrette and spinach for a quick and easy, healthy, Paleo-friendly meal! | Foodfaithfitness.com | @FoodFaithFit
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Paleo Grilled Beef Stir Fry with Asian Almond Dressing

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!
Course Dinner, Main Course
Cuisine Asian
Keyword beef stir fry recipe, healthy stir fry recipes, paleo dinners, quick and easy dinners
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Taylor

Ingredients

For the steak:

  • 1 TbspCoconut Aminos
  • 1 Tbsp Honey
  • 2 tsps Rice Wine vinegar
  • 1 tsp Water
  • 1/2 tsp Fresh ginger minced
  • 1 Zaycon Foods Patio Steak* trimmed of fat (about 8oz 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 tsp Olive oil
  • Salt/pepper
  • 1 Cup Bok Choy Leaves ***
  • 1 Cup Fresh spinach packed

For the dressing:

  • 1/4 tsp Sriracha + additional for garnish optional
  • 1 Tbsp Coconut aminos
  • 1 Tbsp Honey
  • 2 tsps Rice Wine Vinegar
  • 1/2 tsp Fresh ginger minced
  • 1 Tbsp 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 grilland preheat to high heat for 10 minutes. Your grill should read 400 degrees.
  • 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 in-direct heat and cook for 3-4 minutes, flip, rub with marinade, and cook an additional 3-4 minutes, or until it reaches desired done-ness. Note that the honey in the marinade will go very dark and caramelizey. 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 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.
  • Toss the steak into long strips and mix with the salad.
  • Divide between two plates, garnish with fresh cilantro and optional sriracha.
  • DEVOUR

Notes

There are 6 steaks in a package of Zaycon foods Patio steak, so you use 1 out of the 6, not the whole package.
*The steaks have a large piece of fat running through the center, so I cut my strak in half and cut it out. This left me with two small pieces of steak.
***Just buy one large head of Bok Choy.