Beef and Vegetable Stir-Fry with Cauliflower Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender strips of beef stir-fried with colorful vegetables served over fragrant cauliflower rice for a nutrient-packed Whole30 meal. This asian fusion-inspired whole30 (gluten free) ready in about 30 minutes pairs thinly sliced beef sirloin, large, thinly sliced red bell pepper, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 15 min Serves 4 Asian Fusion cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large wok or skillet over high heat until shimmering. Add 1 lb thinly sliced beef sirloin and sear for 2-3 minutes, stirring frequently until browned but still tender. Remove beef and set aside.
  2. Step 2: In the same wok, add the remaining 1 tbsp sesame oil, then add 3 minced garlic cloves and 1 tbsp minced fresh ginger. Sauté for 30 seconds until fragrant.
  3. Step 3: Add 2 cups broccoli florets, 1 large thinly sliced red bell pepper, and 1 medium julienned carrot. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
  4. Step 4: Return the beef to the wok and add 3 tbsp coconut aminos, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss everything together and cook for another 2 minutes until heated through.
  5. Step 5: Meanwhile, in a separate large skillet, sauté 4 cups cauliflower rice over medium heat for 5-6 minutes until tender and slightly golden.
  6. Step 6: Serve the beef and vegetable stir-fry over the cauliflower rice, garnished with 2 sliced green onions.

Frequently asked questions

How long does Beef and Vegetable Stir-Fry with Cauliflower Rice take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Beef and Vegetable Stir-Fry with Cauliflower Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced beef sirloin from drying out.

Can I substitute ingredients in Beef and Vegetable Stir-Fry with Cauliflower Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Beef and Vegetable Stir-Fry with Cauliflower Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Beef and Vegetable Stir-Fry with Cauliflower Rice whole30?

Yes — this recipe is tagged whole30, gluten free, paleo, high protein, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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