30-Minute Sesame Beef and Snap Pea Stir-Fry Skillet Supper {Paleo; Whole30}
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Cook time: 
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Yield: 4 servings
This paleo, Whole30-friendly 30-Minute Sesame Beef and Snap Pea Stir-Fry Skillet Supper was inspired by Melissa Joulwan’s Well Fed Weeknights cookbook; it’s full of real-food ingredients minus any icky add-ins, and it’s even better than takeout from your favorite Chinese restaurant.
  • 1½ lbs (680 g) beef steak (such as sirloin, strip, flank, top round), very thinly sliced across the grain
  • 2 tablespoons coconut aminos
  • 1 tablespoon arrowroot starch
  • 1 teaspoon organic raw, unfiltered apple cider vinegar
  • ½ teaspoon coarse kosher salt
  • 3 tablespoons coconut aminos
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic, crushed
  • 1-inch piece fresh ginger, grated on a microplane
  • 2 tablespoons olive oil
  • 1 medium yellow onion, halved and thinly sliced
  • 1 medium red bell pepper, de-seeded and thinly sliced
  • 1 lb snap peas
  • 1 tablespoon sesame seeds
  • 2 scallions, white and green parts, thinly sliced
  1. Stir together all ingredients for the beef together in a large bowl until the beef is well coated. (You can let the beef marinate for 10 minutes while you prep the other ingredients, or you can cover it and refrigerate up to 8 hours. I’ve done it both ways and they both will yield delicious results, but if you let it go for 4 to 8 hours, you’ll be rewarded with meat that literally melts in your mouth.)
  2. Whisk together all ingredients for the sauce and set aside.
  3. For the stir-fry, add the olive oil to a large skillet over high heat (or use a wok if you have one). Add half the beef in a single layer and cook until browned on both sides, about 2 to 3 minutes, flipping once halfway through. Use a slotted spoon to transfer the browned meat to a plate and cook the remaining beef the same way.
  4. To the skillet or wok you cooked the beef in, still over high heat, add the yellow onion and red bell pepper and a splash of water; use a wooden spoon to scrape up any brown bits that have formed in the bottom. Cook until the veggies are starting to soften, about 3 minutes.
  5. Still over high heat, add the snap peas and sauce to the onion/bell pepper mixture, and cook until the snap peas are slightly tender, about 5 minutes, stirring frequently.
  6. Stir in the browned meat, top with the sesame seeds and scallion, and serve.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/30-minute-sesame-beef-and-snap-pea-stir-fry-skillet-supper-and-well-fed-weeknights-cookbook-review/