Beef and Cauliflower Stir-Fry with Ginger and Green Onion

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender strips of beef stir-fried with cauliflower florets, fresh ginger, and green onions in a savory Whole30-compliant sauce. This Asian Fusion-inspired beef recipe (whole30, low carb), ready in about 27 minutes, pairs flank steak, cauliflower florets, green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Asian Fusion cuisine 320 cal/serving

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Ingredients

1 lb, thinly sliced against the grain flank steak
4 cups (about 16 oz) cauliflower florets
4 stalks, sliced green onions
2 tbsp, finely grated fresh ginger
3 cloves, minced garlic cloves
3 tbsp coconut aminos
1 tbsp sesame oil
2 tbsp olive oil
1.25 tsp sea salt
1/2 tsp black pepper
1/4 tsp, optional red chili flakes

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Instructions

Step 1: Heat 1 tbsp olive oil in a large wok or skillet over high heat until shimmering. Add 1 lb thinly sliced flank steak and season with 1/2 tsp sea salt and 1/4 tsp black pepper. Stir-fry for 3-4 minutes until browned but slightly pink inside, then transfer to a plate.
Step 2: In the same pan, add the remaining 1 tbsp olive oil and 4 cups cauliflower florets. Stir-fry for 5 minutes until tender-crisp and lightly browned.
Step 3: Add 3 minced garlic cloves and 2 tbsp finely grated fresh ginger to the cauliflower. Stir-fry for 1 minute until fragrant.
Step 4: Return the beef to the pan along with 3 tbsp coconut aminos, 1 tbsp sesame oil, 3 sliced green onions, 3/4 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red chili flakes if using. Toss everything together and cook for 2 more minutes until heated through and well coated with the sauce.
Step 5: Remove from heat and serve immediately.