Ginger Beef

Ginger Beef

  • Serves: 4
  • Prep Time: 00:20
  • Cooking Time: 00:15

This simple but delicious Ginger Beef is based on a Vietnamese dish. I've served it on a bed of lettuce but you may prefer, zucchini or kelp noodles. By using a tender cut of meat and not overcooking, you will be rewarded with a meal that is full of flavour that melts in your mouth. Make sure all ingredients are ready and prepared prior to cooking the meat.


* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1/3 cup cashews, roughly chopped & roasted
  • 800g rump, sirloin or fillet beef steak, cut into thin strips
  • 1 Tbsp arrowroot flour
  • 3 Tbsp avocado oil, divided
  • A generous pinch of pink Himalayan salt, & black pepper
  • 1/3 cup ginger, finely sliced into strips or coarsely grated
  • 4 tsp garlic, minced
  • 1 cup spring onion(s), sliced diagonally with green tops
  • 1 head broccoli, thinly sliced
  • 1 1/2 Tbsp coconut aminos
  • 1 1/2 Tbsp fish sauce
  • 1 1/2 Tbsp apple cider vinegar
  • 1/2 cup extra green tops of spring onion(s), sliced


Roast cashews in a little oil in a pan on the stove or in the oven, until lightly golden. Set aside.

To a medium bowl add the beef strips, arrowroot flour, 1 tablespoon of oil, salt and pepper. Work together well to coat the strips (I use my hands).

Heat a large frying pan on high (I use a 32cm pan). Add 1 tablespoon of oil. Add half the meat mixture evenly over the hot pan and allow to sit for 1 minute to seal, then stir-fry quickly for a further 1 minute (for smaller pans, divide meat into thirds). Remove meat from the pan and set aside. Add the remaining oil and repeat with the other half of the meat. Cook in the same manner, then return the first batch back into the pan. (Don’t overcook the meat strips so they keep tender and juicy).

Add the ginger, garlic, spring onions and broccoli, and stir through the beef strips. Gently toss as they cook for 3 minutes.

Add the coconut aminos, fish sauce and apple cider vinegar. Stir to heat and thicken. Remove the pan from the heat and stir through ½ cup of spring onion green tops.

Serve on beds of cos/romaine lettuce or your choice of paleo friendly noodles and sprinkle with the roasted cashews.


Cashews work well in a paleo lifestyle, as they are so versatile. They can be used to make dairy free milk, cashew butter, cashew cream or sour cream, dips and many more. Where possible, it is best to soak nuts before using to assist with digestion. Eat them raw but in moderation as they are quite high in omega 6. Stay away from store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.

beef steak

Choose grass-fed meat to ensure you are eating a healthy animal that's been fed as naturally as possible. Beef is an excellent source of protein but it should not be the only thing on your plate, balance your meal with 2/3 plant based foods and 1/3 meat.

arrowroot flour

Arrowroot is a herb, the roots are cultivated for its starch properties. It is used in my recipes as a thickener and I also like combining it with almond meal to produce a much lighter texture, more like a gluten flour. I find the starch helps to bind the ingredients together. You can substitute tapioca flour, which is made from the dried roots of the cassava plant. Tapioca can be used in baking, it has a slightly sweet flavour. However, I do not recommend thickening with tapioca, as it has a stretchy, gummy texture. Supermarkets only sell in very small containers, which is not cost effective. Purchase from baking specialty stores, health food stores or online. ( When substituting for cornflour in recipes, 2 teaspoons arrowroot = 1 tablespoon cornflour/starch).

avocado oil

Avocado oil is excellent for dressings and dips, pan frying and barbecuing, baking and roasting. Recent research on the heating of oils, has revealed avocado oil is perfect for high temperature cooking. Choose cold pressed, extra virgin, avocado oil. My favourite brand is 'Grove'. Purchase in a dark bottle and do not refrigerate.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.


Ginger root is widely used as a spice but also for medicinal purposes. It is a hot spice which you will find in many commercial curry powders. It's often used to prevent motion sickness and nausea. Some studies have shown joint swelling in people suffering with arthritis experience less pain and swelling when taken daily. I like to use fresh minced ginger in my meals and dry ground ginger in baked goods.


Garlic is a close relative to the onion and has been used throughout history for both medicinal and culinary purposes. In most of my recipes I use minced garlic as I find it distributes better throughout the dish. When in a hurry I use organic minced garlic which I purchase in glass jars and store in the fridge. When garlic powder is needed for a particular recipe, I use 'Simply Organic' brand. Why is garlic so good for us? It is an immune booster, antibiotic, good for the heart, cancer fighter and it's also knew as a weight loss aid (appetite suppressant).

spring onion(s)

Other names for spring onion are scallion or green onion. They have hollow green leaves and a small root bulb and can be eaten raw or cooked. The green tops are also used sliced or chopped as a garnish. The green tops are a good source of vitamin C and beta carotene.


Broccoli is an edible green plant with a flower head, which resembles cauliflower and belongs to the cabbage family. This vegetable is an excellent source of vitamins C and K, a good source of beta carotene, folate and vitamin E. It has significant amounts of iron, potassium and rich in glucosinolates, effective natural cancer fighters.

coconut aminos

An excellent soy free alternative to soy sauce and tamari. It comes from the sap of the coconut tree and has a sweeter flavour than soy sauce and is not as salty. Coconut aminos can be purchased from health food stores or online. This is one of my favourite ingredients.

fish sauce

Just a little of this sauce will make a big difference to a recipe. Fish sauce is used in Asian cooking, be adventurous and add to other types of dishes to enhance the flavour. Read your label when purchasing as you just want fish and salt, no preservatives or sugar added.

apple cider vinegar

Apple Cider Vinegar is used extensively throughout my recipes due to its health benefits. When purchasing, look for raw unfiltered apple cider vinegar ‘with the mother’ it has a cloudy appearance. Avoid malt vinegars as they are made from barley and contain gluten.

spring onion(s)

Other names for spring onion are scallion or green onion. They have hollow green leaves and a small root bulb and can be eaten raw or cooked. The green tops are also used sliced or chopped as a garnish. The green tops are a good source of vitamin C and beta carotene.