I’m beyond excited to introduce to you our guest blogger, Whole30 Coach and fellow Minnesoooootan, Bailey of Whole Kitchen Sink. She is a creator of simple and healthy recipes, podcaster of A Little Salty Podcast and has an incredible Whole30 transformation story. Bailey and I met via “the” Instagram, and recently Jess and I had the chance to hang out with her at the Whole30 Summit in Utah. Oh my goodness, we had so much fun with her and so many good laughs (riding in a gondola in the pitch black, drinking decaf coffee with Nutpods until midnight and the list goes on)! Any-who, I could go on and on about how amazing of a human Bailey is but I’m eager to share with you her delicious Whole30 Steak Stir Fry recipe. You can learn more about Bailey’s awesomeness, check out all of her delicious recipes and snag her FREE eBook that consists of 20 Whole30 recipes over on her blog, Whole Kitchen Sink! So now I’m turning it over to Bailey…
We all love one-pot meals for quick meals and easy clean up, and the Whole30 stir fry is my go-to, so I had to combine the best of both worlds for this Whole30 Steak Stir Fry!
Just because this meal only takes a half hour to make doesn’t mean it’s lacking in flavor. The stir fry sauce with Asian-infused flavors combined with the vegetables makes this a recipe that the whole family will love.
Let’s talk sauce!
Only a few simple ingredients are needed to dish up this tasty Whole30-friendly meal. You’ll just need half of a lime, sesame oil, some coconut aminos (a Whole30 soy sauce replacement), and common spices already hanging out in your cupboard. The coconut aminos will naturally thicken a bit when reduced down in your skillet to help create that tasty Asian flavor without any soy or additives.
Whole30 Steak Stir Fry sides…
My favorite thing to serve this with is cauliflower rice. The sauce makes you almost forget you’re eating cauliflower rice for a minute! All jokes aside, it really is the perfect side to go with this meal. To make sure I get all of the water out of my cauliflower rice, I strain and squeeze it through a nut milk bag until no more water comes out when squeezed. The nut milk bag allows the rice to keep its shape while still getting all of the excess liquid out of it. You can also serve over zucchini noodles, or just eat it on its own!
Wondering if you should purchase grass-fed beef? Learn how to choose quality red meat in this post!
Let’s cook!
Water chestnuts are a highly underrated veggie used in Whole30 recipes, and they’re one of my favorite things to add into stir fry for that crunch factor! You don’t need many of them, and they’re a relatively inexpensive way to mix things up. I keep a few small cans on hand in my pantry, and as long as the ingredients are water chestnuts and water, you’re a-OK! Some cans do contain citric acid, and that’s OK for your Whole30 round as well.
As the recipe instructs, I always add both the steak and sauce in at the same time and then remove the steak after a few minutes to then let the veggies cook in the sauce. This is so the steak doesn’t cook too long and get tough. However, if your steak isn’t cut as thinly, your steak cook time will be a bit longer. You can also add more coconut aminos during the cooking process if you want more sauce or if the vegetables are sticking to the pan. I like to do this toward the end of cooking or right before I’m about to eat, but that’s just because I love the flavor! Other adjustments you can make would be to add in your favorite stir fry veggies not included here or use what you have on hand! Grab those zucchinis from the garden, use up that green pepper that’s been looking at you in the fridge for the last few days and make this recipe your own. You can’t really go wrong with stir fry!
It’s time to give this Whole30 Steak Stir Fry a try!
Thanks Bailey for sharing this wonderfully easy and incredibly delicious Whole30 Steak Stir Fry recipe here on our blog! We cherish our friendship with you and look forward to future get togethers and collaborations!
1½ pounds thinly sliced round bottom steak (or skirt steak) 2 Tbsp. avocado or olive oil 1 Tbsp. minced garlic 1 cup sliced mushrooms 3 green onions, chopped in 1-inch pieces 1 cup snap peas (or snow peas) 1 sliced red pepper ¾ cup water chestnuts Salt and pepper to taste
For the Sauce:
¼ cup coconut aminos 1 Tbsp. sesame oil ½ fresh lime, juiced ½ Tbsp. minced ginger 1 tsp. onion powder ½ tsp. salt ½ tsp. pepper
Follow Bailey on Instagram at the @wholekitchensink. Pin now, make later!
This post may contain affiliate links which won’t change your price but will share some commission. Photos and recipes are credited to Bailey of Whole Kitchen Sink. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!
