Beef and Vegetable Stir-Fry with Ginger

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Lean beef strips sizzle with crisp vegetables and zesty ginger in a light coconut aminos sauce, creating a satisfying meal that avoids common Whole30 trigger foods. This asian-inspired whole30 ready in about 27 minutes pairs coconut aminos, grated fresh ginger, olive oil 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 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

• 12 oz, thinly sliced against the grain flank steak
• 2 tbsp coconut aminos
• 1 tbsp, grated fresh ginger
• 2 tbsp olive oil
• 2 cups broccoli florets
• 1, sliced red bell pepper
• 1 cup, sliced mushrooms
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over high heat. Add flank steak and cook for 2-3 minutes per side until browned but not fully cooked; remove and set aside.
2. Step 2: Add remaining 1 tbsp olive oil to skillet. Stir-fry broccoli, bell pepper, and mushrooms for 4-5 minutes until crisp-tender.
3. Step 3: Return steak to skillet. Add 2 tbsp coconut aminos, 1 tbsp grated ginger, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2-3 minutes, stirring constantly, until sauce thickens and coats ingredients.