Asian-Inspired Stir Fry (gluten, egg, dairy, soy & nut free, Paleo)

Being gluten-free and soy-free has made Asian takeout extremely challenging, so I’m trying to replicate my favorite dishes at home. Coconut aminos make a great alternative to soy sauce, and shredded veggies can take the place of noodles. This recipe was inspired by “Pork Pad Thai”, featured in Sarah Ballantyne’s The Paleo Approach Cookbook.

Asian-Inspired Stir Fry

(2-3 servings)

1 Tbsp sesame oil (or use whichever cooking oil you prefer)
1 lb organic grass-fed ground beef (ground pork or chicken would work too)
1/4 cup coconut aminos
1/4 cup lime juice
4 carrots, peeled & julienned
1 sweet potato, peeled & julienned
1 lb kohlrabi, peeled & julienned
3 green onions, finely chopped
1/4 cup chopped fresh cilantro

Pretty rainbow carrots & kohlrabi
  • Heat oil in a wok over medium heat. Add beef and cook until meat is completely browned, 5-10 minutes.
  • Add coconut aminos and lime juice to wok. Simmer until liquid is partially reduced, 5-10 minutes.
  • Add the carrots, sweet potato, kohlrabi, green onions & cilantro to wok. Cook until vegetables are firm but tender, 5-8 minutes.


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