Ginger Garlic Turmeric Stir-Fry (Paleo/AIP)
Stir-frys are an easy way to get dinner on the table in no time. I’ve become quite the fan, especially on work days, as I don’t typically get home until about 6:00 PM and am definitely ready to eat. This recipe has all you need to feel satiated: a good dose of healthy fat, protein, and carbohydrates in the form of tons of vegetables, which provide loads of nutrients.
Not only are the seasonings from ginger, garlic, and turmeric super tasty, they also provide many health benefits to the body with their anti-inflammatory and antioxidant properties. Ginger assists digestion and may help balance blood sugar. Garlic boosts the function of the immune system, helps detoxify the body, and may lower blood pressure. Ginger and garlic both may improve cholesterol levels. All the more reason to add this recipe to your menu!
Super fast, nutrient-dense, and full of mouth-watering flavor, this veggie packed stir-fry might just become a regular meal on your menu.
- 4 Tbsp coconut oil
- 1 Tbsp fresh ginger, chopped
- 2 cloves garlic, chopped
- 1 onion, chopped
- 8 medium mushrooms, quartered
- 1 lb grass-fed stir-fry beef
- 2 10 oz bags frozen mixed vegetables (carrots, broccoli, cauliflower, zucchini)
- 5 oz can water chestnuts, drained
- 1 head bok choy, chopped
- 1 Tbsp turmeric
- coconut aminos to taste
- salt to taste
- Melt oil on medium-high heat in a wok or a large skillet.
- Add ginger and garlic and simmer for about a minute.
- Add onion and cook until translucent, stirring occasionally.
- Stir in mushrooms and cook until slightly browned.
- Add beef and cook until starting to brown.
- Add frozen vegetables, stirring frequently.
- When frozen vegetables are warm, stir in water chestnuts and bok choy.
- Season with salt to taste and turmeric.
- Serve and sprinkle with coconut aminos to taste.