Stir Fry Time!

Being a bit of a recipe tinkerer, stir frys are always fun for me. It’s kind of like omelets – open up the fridge and what can we find to put in here?


I took the base of the recipe from one of my SCD-style cookbooks (Grain-Free Gourmet by Jodi Bager and Jenny Lass) and then adjusted to my family’s tastes. The recipe calls for onion, but i don’t really digest onion well unless it’s really soft sautéed, and my family’s not too crazy about it either, so I left it out. I might have sprinkled in some onion powder while the veg were cooking. 🙂 The recipe calls for peanut oil, which imbues the dish with a Chinese-food flavor and aroma. I’m not sure if peanut oil is okay on the Paleo diet – I checked the list on the Ultimate Paleo Guide website and it said peanuts themselves were not allowed because they are legumes, but didn’t mention the oil. I’m guessing that hardcore followers would eschew the oil, but that’s your call, y’all. If it’s not allowed, switch it up with one that is!

Stir Fry Pan

I also used baby bok choy, just a few leaves. My family doesn’t love the red bell pepper, but I do like it. Might just do a few pepper strips just for me in the future. And as you can see, I added broccoli as well. 🙂

Stir Fry Plate

This plate has rice on it, which is not allowed on the Specific Carbohydrate Diet. This is what my family’s plates looked like. I put this picture up to show how the dish can be adjusted/added to in order to make it a more traditional family dish. I just served up more of the stir fry instead of the rice. Yum!My kids added some soy sauce, my wife and I prefer tamari, which is a form of gluten-free soy sauce. Read more about the differences between soy sauce and tamari on the kitchn blog.

I might improvise chicken or shrimp for the protein (make sure you cook those in a separate pan all the way through!), or leave the meat out for a pure vegetarian stir fry. All sorts of vegetables can be added or substituted. Green beans and snow peas make me gassy (thanks, colitis!), but your mileage may vary. I’ve seen people use asparagus, zucchini and/or yellow squash, and I suppose you could toss some shredded cabbage in there to wilt as well. Like I said, I’m a freestyler.

So have fun, be creative, and enjoy!

Stir Fry

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: entree


  • 3 Tbsp peanut oil
  • 1 lb lean steak, thinly sliced in strips
  • Salt, ground black pepper & dried thyme to taste
  • 1 red bell pepper, julienned
  • 1 large carrot, julienned
  • 5 or 6 baby bok choy leaves, chopped
  • Broccoli florets (If frozen, steam until desired softness)


  1. Heat the oil in a wok or large fry pan over high heat.
  2. Add beef and spices, sauté until brown. Remove beef from wok and set aside.
  3. Add vegetables to the pan and fry for 4-5 minutes. Season to taste with salt & pepper (if desired).
  4. Add beef back to wok and cook as you like it!

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