Paleo Grilled Beef Stir-Fry with Asian Almond Dressing {Super Simple}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled beef steak and charred vegetables tossed in a creamy Asian almond butter dressing with coconut aminos and ginger. Tender, flavorful, and paleo-friendly with a rich sauce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 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))
- 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)
- 1/4 teaspoon sriracha (plus additional for garnish, optional)
- 1 tablespoon almond butter
- Cilantro (for garnish)
At a glance
PER SERVING · TIME 150M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 735mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 920mg
- Calcium
- 117mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 735MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.