This beef and celery stir fry is a delicious one-pan meal made with steak, carrots, celery, and a yummy sauce! It's paleo, whole30, and can be made AIP-friendly.

beef and celery stir fry with rice

Beef and Celery Stir Fry

Did you know that celery tastes amazing in a stir fry? It's true! It's an underutilized vegetable that's having a serious moment in the wake of celery juice, but it also tastes amazing cooked in soups, stews, and even stir-fries. It's traditionally used in stir fry recipes like black pepper chicken, and it also pairs wonderfully with beef and carrots.

This beef and celery stir fry is easy to make and tastes like a restaurant-quality meal made at home.

The Ingredients for this Beef and Celery Stir Fry

  • Sirloin steak. You can also use NY Strip steak for this recipe. Flank steak would also work, but sirloin is going to be best here!
  • Celery and carrots.
  • Coconut aminos. This is a soy sauce alternative that you can get at health food stores or online.

How to Make Beef and Celery Stir Fry

  1. Marinate the steak: Combine coconut aminos, apple cider vinegar, and arrowroot starch in a bowl and mix well. Add the steak and allow to marinate while you cook the vegetables.
  2. Cook the vegetables: Using a large pan, heat the avocado oil over medium-high heat. Add the carrots and celery and cook for 5-6 minutes or until tender. Set aside.
  3. Cook the steak: Adding more oil to the pan if needed (over high heat), add the steak with the marinade and cook for 2-3 minutes on each side. Remove from the pan.
  4. Prep the sauce and combine: Add the ginger and garlic to the pan and cook for 2-3 minutes. Add the coconut aminos and coconut sugar and stir well. Add the vegetables and steak back to the pan. Stir to thicken the sauce, coating the vegetables and beef well.

beef and celery stir fry on a plate

Tips and Tricks

  • Slice the celery and carrots on a bias! Essentially, this is cutting on a diagonal rather than a straight chop. Not only does it look nicer but it helps to make these tougher vegetables nice and tender.
  • You can also use NY Strip steak for this recipe. Just in case you can't find sirloin.

Can you use tamari instead of coconut aminos?

Tamari includes soy which would not make this recipe paleo,whole30 and AIP, but it also has more salt so you'd need to reduce the salt from the rest of the recipe.

How do you slice the steak?

You always want to slice the steak against the grain (opposite to the lines that run along the steak) to keep the steak juicy. Slice it it thin (1/4″ slices) to cook the steak quickly and keep it tender.

Can you make this recipe ahead of time? How do you reheat it?

Though this recipe is best fresh, you can easily store it in the fridge for 2-3 days and reheat for a few minutes in a pan.

What do you serve this recipe with?

  • Rice or cauliflower rice
  • Roasted bok choy
  • Salad with ginger dressing

beef and celery stir fry with rice

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  • Egg Roll in a Bowl

Print

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Description

This beef and celery stir fry is a delicious one-pan meal made with steak, carrots, celery, and a yummy sauce! It's paleo, whole30, and can be made AIP-friendly.

  • 1 lb sirloin steak
  • 3/4 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1/4 cup + 2 tbsp coconut aminos (divided)
  • 1 tsp apple cider vinegar
  • 2 tsp arrowroot starch
  • 2–3 tbsp avocado oil
  • 3 ribs celery, chopped (on a bias)
  • 2 carrots, chopped
  • 3 garlic cloves, minced
  • 1 thumb ginger, grated
  • 2 tsp coconut sugar (omit for whole30)
  • 1 tbsp green onion
  1. Slice the steak into thin strips against the grain and season well with salt and pepper. Set aside.
  2. Combine 2 tbsp coconut aminos, apple cider vinegar, and arrowroot starch in a bowl and mix well. Add the steak and allow to marinate while you cook the vegetables.
  3. Using a large pan, heat the avocado oil over medium-high heat. Add the carrots and celery and cook for 5-6 minutes or until tender. Set aside.
  4. Adding more oil to the pan if needed (over high heat), add the steak with the marinade and cook for 2-3 minutes on each side. Remove from the pan.
  5. Add the ginger and garlic to the pan and cook for 2-3 minutes. Add 1/4 cup of coconut aminos and coconut sugar and stir well.
  6. Add the vegetables and steak back to the pan. Stir to thicken the sauce, coating the vegetables and beef well.
  7. Serve topped with green onion.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 263
  • Fat: 11.2g
  • Carbohydrates: 13.4g
  • Fiber: 1.5g
  • Protein: 26g