A burrito without beans, soup without lentils, stir-fry without rice—if you’re following a paleo diet, you’re familiar with meals sans some former favorites, including grains and legumes. Is it possible to feel satisfied without the fill-you-up feeling of starchy additions to your plate? Stir fry may not seem the same when missing a giant mound of rice, but swap in leafy greens as a base for this beef-and-vegetable blend and you get a dish that’s just as delish (and may be better for your digestive system!).
Beef & Bell Pepper Stir-Fry Salad
Ingredients
1 lb. beef tip steak, sliced into thin strips
2 bell peppers, sliced
1 cup pea pods or sugar snap peas
2 medium-sized heads lettuce (or equivalent amount of mixed greens)
1/2 sweet yellow onion, sliced
1 Tbsp. low-sodium soy sauce
2 tsp. coconut oil
Balsamic vinegar, to taste
Olive oil, to taste
Sea salt, to taste
Freshly ground black pepper, to taste
Directions
- In skillet over medium heat, add coconut oil. Add sliced onions; saute until onions begin to soften and turn translucent, stirring often.
- Turn up flame slightly and wait about a minute for pan to reach higher heat. Add beef and soy sauce, and continue to stir often. When beef is close to done (however you prefer), add bell peppers and peas.
- Season mixture with sea salt and freshly ground black pepper if needed.
- Serve over chopped lettuce or mixed greens, and drizzle with balsamic vinegar and olive oil to taste.