By changing the protein and/or the veggies, you can do just about anything with this recipe. Don’t like snow peas? Throw in some broccoli! Or how about a stir-fry with carrots, zucchini, and bok choy? Substitute chicken thighs or pork for the beef, and you can change the flavor every time you travel. Spending a few minutes to prep the sauce and slice the meat will give you a ten-minute meal in your hotel room that beats a small-town drive-thru any day of the week!
CONTAINER #1 (SAUCE)
1/3 cup (720 ml) coconut aminos
1 TBSP (15 ml) fish sauce
2 TBSP (30 ml) coconut vinegar (or raw apple cider vinegar)
1 tsp (5 ml) sesame oil
2 tsp (10 ml) minced fresh ginger
2 cloves garlic, minced
¼ cup water
3 TBSP (45 ml) honey
½ tsp red pepper flakes
2 tsp (10 ml) arrowroot starch
CONTAINER #2
1½-2 pounds (907 g) sirloin steak
CONTAINER #3
3 cups (720 ml) snow peas
GARNISH OPTIONS IN SEPARATE CONTAINERS
Chopped green onions
Sesame seeds
Red pepper flakes
FOR SERVING DAY
Coconut oil for the pan
Serves 4
Prep Day:
In a jar with a tight-fitting lid (container #1), combine the sauce ingredients. Shake the jar vigorously until the ingredients are well mixed, and set the sauce aside.
Slice the sirloin into thin strips, place them in a zip-top bag (container #2), and seal the bag.
Wash and dry the snow peas, place them in a zip-top bag (container #3), and seal the bag.
Place the jar of sauce, sirloin bag, and snow pea bag in a larger zip-top bag, and seal it.
Place all the containers and bags in the refrigerator or a cooler until you’re ready to use them.
Serving Day:
In a large electric skillet set to medium-high heat, heat the coconut oil.
Add the sirloin to the skillet in an even layer. Do not stir the meat; just let it sit there and caramelize for about 4 minutes.
Add the snow peas to the skillet, and stir to combine. Cook for 1 minute.
Add the sauce to the skillet, and bring it to a boil. Reduce the heat, and simmer until the sauce has thickened, about 3 minutes.
More Recipes You'll Love
Beef with Snow Peas is the stir-fry classic made paleo without losing a thing. Sirloin strips sear fast and glossy in a sauce of coconut aminos, ginger, honey, and sesame, tossed with crisp snow peas and scattered with green onions and sesame seeds.
Pro Tips
- Lay the sirloin in an even layer and don't stir it at first — a proper sear needs contact with the hot pan, and crowding makes the beef steam grey.
- Shake the sauce jar vigorously before adding; the arrowroot sinks to the bottom and it's what makes the sauce cling rather than pool.
- The snow peas keep their snap because they cook briefly in the final minutes — add them late and keep the heat up.
- Slice the sirloin into thin strips against the grain so every piece is tender even with the fast cooking time.
- Red pepper flakes in the sauce give a gentle background heat — garnish with extra flakes at the table if you like more fire.
Frequently Asked Questions
What cut of beef is best?
Sirloin is the recipe's choice — lean, tender, and quick-cooking. Flank or skirt steak also work well; just slice thin against the grain.
Is this stir-fry paleo?
Yes: coconut aminos replace the soy sauce, arrowroot thickens the sauce, and the sweetener is honey. No gluten, soy, or refined sugar.
Can I use other vegetables?
Broccoli, snap peas, or bell peppers all work in place of snow peas. Add harder vegetables earlier so everything finishes crisp-tender together.
How do I store leftovers?
Refrigerate for up to 3 days and rewarm quickly over high heat so the beef doesn't overcook and the vegetables keep some snap.
Recipe Card
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