Skirt Steak & Green Bean Stir-fry

Skirt Steak & Green Bean Stir-fry

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  • 1 lb skirt steak cut against the grain into very thin strips
  • 1 cup green beans, trimmed
  • 3 inch piece ginger peeled and cut into very thin matchsticks
  • 4 cloves garlic, minced
  • 2 Tbsp Bragg Liquid Aminos or coconut aminos or tamari soy sauce
  • cup fresh basil, coarsely chopped
  • 3 cups cauliflower rice
  • coconut oil cooking spray


  • Spritz a very large skillet with cooking spray.
  • Season steak lightly with salt and pepper.
  • Add the steak to the pan and cook, tossing or stirring constantly just until lightly browned, about 4 minutes. Set aside.
  • Add the green beans, ginger and garlic to the juices left in the skillet and cook tossing constantly until the green beans are crisp tender, about 5 – 7 minutes
  • Return the beef and any juices to the skillet along with the coconut aminos and basil.
  • Toss quickly to coat and cook about a minute.
  • Serve immediately over cauliflower rice.


1 serving = 4 oz protein, 2 cups vegetable