Beef, Dinner, Food, Recipes

Meat n’ Veggies

I have an on going nightly discussion with my 15 year old that goes something like this. “Hey mom, what’s for dinner?”  Me, “I don’t know, probably meat and veggies?”  My 15 year old, “Duh, I’m not sure why I even ask?”  And then we both laugh.

Eating paleo is just that, meat and veggies, not too complex when it comes right down to it, and the good news is – boring is not a part of this lifestyle. Meat and veggies can be put together in at least 10 trillion different ways, and getting creative is a small task compared to oh, I don’t know, being really really unhealthy from eating a standard American diet?  So, here’s a recipe that is an example of eating paleo, keeping it creative and fun, but so insanely easy that complaining is simply out of the question!!


Meat n’ Veggies

2 lbs thinly sliced steak of your choice (we used sirloin – a quick tip for easily slicing the meat – let it defrost in your fridge for about 4-5 hours or until it’s still a bit frozen in the middle, it’s easier to get those thin slices when the meat is not too soft)

1 red onion thinly sliced

2 small Japanese eggplants diced

1 small red, yellow, and green bell pepper sliced

3 cups of fresh chopped basil

4 tbsp olive oil

2 – 3 tbsp dried oregano

1 tbsp red chili flakes

2 tbsp balsamic vinegar

Sea salt and black pepper to taste.

In a large soup pan add the olive oil and all the veggies except for the basil.  Stir fry until the onions and bell peppers begin to soften (about 5-7 minutes). While the veggies are cooking, add the thinly sliced steak to a separate large skillet over medium heat.  Cook the steak for about 5 minutes or until almost cooked all the way through, the steak slices should still be a little bit pink in the middle.  Add all the spices to the steak except for the balsamic vinegar.  Stir the steak and spice mixture together and add the meat to the large soup pan with the veggies.  Stir in the balsamic vinegar and the basil and cook together for another 2-3 minutes.

We served this dish with a huge green salad of organic lettuce, 1 diced avocado, 1 sliced cucumber, about 1/2 a cup of shredded purple cabbage and broccoli slaw, and dressed it with about 1/2 a cup of sun dried tomatoes packed in olive oil and a little bit of balsamic vinegar.  We also made some Crispy Baked Okra.


Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

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  1. Christie says:

    Hi Sarah,
    Absolutely love your blog with all the amazing recipes. These recipes have been a life saver for me as I am no where close to being as creative as you in the kitchen. I was wondering where I can find your recipe for broccoli slaw? I am really looking forward to your book.

    1. Hi Christie!
      I actually buy bagged organic broccoli slaw from Trader Joe’s. There is no dressing, just shredded broccoli and carrots in a bag and I’ll add it salads, put it in lettuce wraps, wrap turkey slices around it for my kids lunches, and it’s even great scrambled up with eggs!

  2. Hi there,

    First off, I want to thank you for all your posts and recipes! All the postings not only keep me motivated, but also portray how simple following a paleo diet/lifestyle can be. Similarly, my dinners always tend to consist of meat and veggies, which I love! I have been buying my produce at the local farmer’s market on Saturday mornings, and not only is the seasonal produce excellent in taste, but also it feels good to support our local economy.
    I have been following the paleo consistently for about two months now. Unfortunately I have had some “bumps” or “slip ups” along the way, but am trying to learn from my mistakes. For instance, unplanned work hours can mess up my routine and preparedness. Today I was starving w/out any paleo food on hand and succumed to pizza, a lot of pizza. Not only do I feel sick but I also feel lethargic. Do you have any advice on the most efficient way to recover from a binge/slip-up? Also, are there any supplements/vitamins in particular to help with the paleo diet? And finally, how detrimental is a little cream with coffee every morning?

    Thanks again for all your postings.

    🙂 Renae

  3. Thrilled that my Albany Crossfit coach Brett linked to your site. Husband and I are pretty good about Paleo, now. But, kids are having a harder conversion. They are adventurous eaters who love meat, veggies, nuts and fruit, especially if its thai, vietnames, indian – nonAmerican! However, they don’t want to lose their cereal 3x week or pancakes on the weekend. Or baked goods.
    Looking for good morning options other than eggs and will read any suggestion for lunches!
    thanks for creating this blog

  4. I am new to this type of eating. My new naturopathic Dr. gave me a new diet to combat my allergies consisting of meat and veggies primarily for 2 months and completely staying away from dairy and eggs. Any recipes you have to share are most welcome, especially for breakfast…HELP! This is the most positive website I have seen yet.

    1. Oh, I forgot to mention that I have 3 young kids and a husband I am trying to convert with me…

  5. Hey Sarah! Thanks for sharing! This sounds amazing! I can’t wait to make it! Right now I’m doing a 21 day all meat and vegetable diet and documenting it on my blogger page. This will fit in perfectly sans the balsamic vinegar. If you want to see how 21 days of strictly high quality meats, veggies, coconut abd olive oil, sea salt and spices affects me check out my blogger page!

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