We’re entering the peak season for fresh green beans and I couldn’t be more excited! Perfect for all biotypes, my paleo beef and string bean stir-fry couldn’t be simpler. It’s perfect for either a weeknight dinner or a dinner party.

Serve with a starch of your choice. Yukon gold or red potatoes pair well with this dish.

Serves 4.

Beef and String Bean Stir-Fry Ingredients:

• 3 tablespoons coconut aminos, divided
• 1 tablespoon fresh ginger, grated
• 1/2 teaspoon ground fennel
• 1 lb. lean steak, thinly sliced
• 2 tablespoons avocado oil, divided
• 2 red bell peppers, thinly sliced
• 1 cup organic frozen green beans (frozen works better in this dish)

Beef and String Bean Stir-Fry Instructions:

• In a small bowl, stir 2 tablespoons of the coconut aminos together with the ginger and ground fennel.
• Place meat in a large resealable bag.
• Pour amino mixture over the meat.
• Refrigerate for 1 hour.
• Heat 1 tablespoon oil in a very large frying pan until hot, but not smoking.
• Remove meat from marinade.
• Discard marinade.
• Cook meat in the hot oil until almost cooked through, about 3 minutes.
• Reserve meat to plate.
• Add remaining avocado oil to pan and add the bell pepper.
• Cook until softened, about 3 minutes.
• Add green beans and cook until hot and cooked through, about 3 minutes.
• Pour in remaining coconut aminos, and stir well.

Enjoy! And be sure to let me know how it turns out in the comments below!