Beef and Vegetable Stir-Fry with Ginger and Sesame

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Tender strips of beef quickly stir-fried with colorful vegetables and fragrant ginger, finished with a toasted sesame oil drizzle. This Asian-inspired Whole30 recipe (gluten free), ready in about 27 minutes, pairs flank steak, broccoli florets, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

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
• 2 cloves, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 3 tbsp coconut aminos
• 2 tbsp olive oil
• 1 tsp toasted sesame oil
• 1/2 tsp black pepper

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Instructions

1. 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 stir-fry for 2-3 minutes until browned but still tender. Remove beef and set aside.
2. Step 2: Add remaining 1 tbsp olive oil to the pan. Stir-fry 2 cups broccoli florets, 1 thinly sliced red bell pepper, and 1 large julienned carrot for 4-5 minutes until vegetables are crisp-tender.
3. Step 3: Add 2 minced garlic cloves and 1 tbsp grated fresh ginger to the vegetables and stir-fry for 30 seconds until fragrant.
4. Step 4: Return beef to the pan, add 3 tbsp coconut aminos and 1/2 tsp black pepper, and toss everything together for 1-2 minutes until heated through and sauce lightly coats all ingredients.
5. Step 5: Remove from heat and drizzle 1 tsp toasted sesame oil over the stir-fry before serving.