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Just like everyone else, Justin and I have recommitted to making healthy choices with our food in the new year. It’s less of a resolution & more of an “Augh, I ate so much junk over the holidays that I feel like junk” kind of thing.
For most of last year, Justin adopted the Paleo lifestyle {which I super supported, but was hard since he decided to make the switch when we had a one-month-old. A whole new lifestyle. With a one year old. ACK.} and while he’s not fully back on it, we’re enjoyed mostly Paleo dinners just because they have whole, delicious ingredients that make us feel good.
This weekend, to prepare, I went through some of the cookbooks I bought him last year and searched through all the pins I’ve collected to try to get some version of a meal plan going. {Grab my super old but still good free meal planning worksheet!}
Tonight I made our first real dinner of the new year {we’ve had colds since December so I haven’t been cooking much} and it was a hit! Not only was it a hit with Justin and I, but when I shared it on Instagram I had a request for the recipe so I thought I’d share it.

This recipe was adapted from a similar one in the book Make-Ahead Paleo, but some pretty significant changes were made because I’m a picky eater. However, if you want to check out the original recipe be sure to pick up the book- it has a lot of really great recipes in it & so many pictures. {Personally, I can’t stand cookbooks without a ton of pictures.}
Beef & Sugar Snap Peas
Ingredients:
- 1/3 cup coconut aminos
- 1 tbsp fish sauce
- 2 tbsp raw apple cider vinegar
- 1 tsp sesame oil
- 1 tsp chopped garlic
- 1/4 cup water
- 3 tbsp honey
- 1/4 tsp red pepper flakes
- 2 tsp arrowroot powder
- 1 lb sirloin steak {pre-cut into strips if possible}
- 4 cups sugar snap peas
- 4 green onions
- Sesame seeds
Instructions:
- Combine first nine ingredients into a jar and shake well.
- Heat a skillet over medium-high heat and add coconut oil or cooking oil of choice to pan.
- Place strips of sirloin steak into pan and let cook for 5 minutes.
- Flip the steak and add sugar snap peas to skillet. Cook 2 minutes.
- Add sauce and stir well to combine. Bring to a boil, then reduce the heat and simmer for about 4 minutes.
I used this salad dressing shaker to make the sauce and it was perfect- it closed super tight so I didn’t have to worry about spills and I got every last drop out because of the pour spout. I just bought it last week because I’m going to start making my own salad dressing so I was excited to try it out! If you make a lot of sauces or dressings, be sure to check it out.

Are you trying to eat healthier in the New Year?


Beef & Sugar Snap Peas Paleo Stir Fry
Ingredients
- 1/3 cup coconut aminos
- 1 tbsp fish sauce
- 2 tbsp raw apple cider vinegar
- 1 tsp sesame oil
- 1 tsp chopped garlic
- 1/4 cup water
- 3 tbsp honey
- 1/4 tsp red pepper flakes
- 2 tsp arrowroot powder
- 1 lb sirloin steak {pre-cut into strips if possible}
- 4 cups sugar snap peas
- 4 green onions
- Sesame seeds
Instructions
- Combine first nine ingredients into a jar and shake well.
- Heat a skillet over medium-high heat and add coconut oil or cooking oil of choice to pan.
- Place strips of sirloin steak into pan and let cook for 5 minutes.
- Flip the steak and add sugar snap peas to skillet. Cook 2 minutes.
- Add sauce and stir well to combine. Bring to a boil, then reduce the heat and simmer for about 4 minutes.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 466Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 104mgSodium: 782mgCarbohydrates: 32gFiber: 6gSugar: 24gProtein: 38g


Sherri says
that looks delicious! I love anything with those sugar snap peas in it…..
Marcie W. says
I am a big stir fry fan and this recipe is definitely in that category. I am sure it is wonderful served over rice or asian noodles.