Beef and Vegetable Stir-Fry with Coconut Aminos and Ginger
A colorful stir-fry featuring tender strips of beef and mixed vegetables tossed in a savory coconut aminos and fresh ginger sauce, perfect for Whole30 adherence. This whole30-inspired whole30 (gluten free, dairy free) ready in about 30 minutes pairs broccoli florets, medium, thinly sliced red bell pepper, large, julienned carrot 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.
Ingredients
- 1 lb, thinly sliced against the grain flank steak
- 2 cups broccoli florets
- 1 medium, thinly sliced red bell pepper
- 1 large, julienned carrot
- 3 stalks, sliced green onions
- 2 tbsp, finely grated fresh ginger
- 3 cloves, minced garlic cloves
- 1/4 cup coconut aminos
- 2 tbsp sesame oil
- 2 tbsp olive oil
- 1/4 tsp crushed red pepper flakes
- 1 tsp, divided sea salt
- 1/2 tsp, divided black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil and 1 tbsp sesame 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 beef for 3-4 minutes until browned but still slightly pink inside. Remove beef from pan and set aside.
- Step 2: Add remaining 1 tbsp olive oil to the pan. Add 2 cups broccoli florets, 1 thinly sliced red bell pepper, and 1 julienned large carrot. Stir-fry vegetables for 4-5 minutes until crisp-tender.
- Step 3: Add 3 minced garlic cloves and 2 tbsp finely grated fresh ginger to the vegetables. Stir-fry for 1 minute until fragrant.
- Step 4: Return the cooked beef to the pan. Pour in 1/4 cup coconut aminos and sprinkle 1 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp crushed red pepper flakes. Toss everything together and stir-fry for another 2 minutes until sauce slightly thickens and coats the beef and vegetables.
- Step 5: Remove from heat and garnish with 3 sliced green onions. Serve immediately.
Frequently asked questions
How long does Beef and Vegetable Stir-Fry with Coconut Aminos and Ginger 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 Coconut Aminos and Ginger?
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 broccoli florets from drying out.
Can I substitute ingredients in Beef and Vegetable Stir-Fry with Coconut Aminos and Ginger?
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 Coconut Aminos and Ginger 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 Coconut Aminos and Ginger gluten free?
Yes — this recipe is tagged gluten free, dairy free, low carb, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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