Beef and Vegetable Stir-Fry with Ginger and Garlic
Lean beef strips stir-fried with vibrant vegetables and a zesty ginger-garlic infusion. This asian-inspired whole30 ready in about 25 minutes pairs tablespoons avocado oil, minced garlic, tablespoon, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 ounces, thinly sliced against the grain flank steak
- 2 tablespoons avocado oil
- 3 cloves, minced garlic
- 1 tablespoon, grated fresh ginger
- 1 red, sliced into thin strips bell peppers
- 2 cups, florets broccoli
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until shimmering. Add flank steak and cook for 3 minutes until browned on all sides, then remove and set aside.
- Step 2: Add remaining 1 tablespoon avocado oil to skillet. Add 3 minced garlic cloves and 1 tablespoon grated ginger, sautéing for 1 minute until fragrant.
- Step 3: Add red bell pepper strips and broccoli florets to skillet. Cook for 5 minutes, stirring frequently, until vegetables are crisp-tender.
- Step 4: Return beef to skillet, add 1/2 teaspoon sea salt and 1/4 teaspoon black pepper, and toss for 1 minute until heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Beef and Vegetable Stir-Fry with Ginger and Garlic take to make?
Total time is about 25 minutes (15 min prep + 10 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 Ginger and Garlic?
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 tablespoons avocado oil from drying out.
Can I substitute ingredients in Beef and Vegetable Stir-Fry with Ginger and Garlic?
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 Ginger and Garlic 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.
What goes well with Beef and Vegetable Stir-Fry with Ginger and Garlic?
Asian whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Used half the salt and it was still plenty flavorful.
