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Beef Stir-Fry with Summer Veggies

This stir-fry with flavorful, umami beef is loaded with summer veggies and is also super quick and easy to make on the stove-top.

Beef stir fry with summer veggies

Beef Stir-Fry with Summer Veggies

  • 30m
  • 30m
  • 4


  • 3/4 orange
  • 1 1/2 inches fresh ginger
  • 1 zucchini
  • 1 yellow squash
  • 3 carrots
  • 6 oz snap peas
  • 1/3 c coconut aminos
  • 3/4 tsp. arrowroot
  • 3 tbsp. coconut oil
  • 1 1/2 lb flank steak
  • sea salt, to taste
  • 1 1/2 tsp. ground black pepper
  • 1 tbsp. minced garlic


  1. Juice orange. Peel and mince ginger. Cut zucchini, squash, and carrots into matchsticks (or use a mandoline slicer). Trim the ends off the snap peas.
  2. In a small bowl, add coconut aminos, orange juice, and arrowroot powder, and combine well.
  3. In a large frying pan or wok, heat half of the coconut oil over high heat.
  4. Slice the flank steak thinly and cut into 1 inch pieces. Season the pieces with sea salt and ground pepper. Add the pieces to the hot pan and quickly sear on all sides for about 3 minutes total - meat should be browned but still rare on the inside. Transfer to a plate.
  5. Return the pan to high heat; add the remaining coconut oil and all of the garlic and ginger. Stir for about 1 minute to release the flavors without overcooking. Add the zucchini, squash, carrots, and snap peas and stir-fry for about 4 minutes.
  6. Add the steak and sauce mixture. Cook, stirring often until sauce thickens slightly, about 3-4 minutes. Serve.

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