Beef and Vegetable Stir-Fry with Ginger-Coconut Sauce

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

Tender strips of beef stir-fried with colorful vegetables in a fragrant ginger-coconut sauce, perfect for a satisfying Whole30 meal. This asian-inspired whole30 (whole30, gluten-free) ready in about 30 minutes blends broccoli florets, large, julienned carrot, coconut aminos into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 1/2 tbsp coconut oil in a large wok or skillet over high heat until shimmering. Add 1 lb thinly sliced flank steak seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Stir-fry for 3-4 minutes until beef is browned but still slightly pink inside. Remove beef and set aside.
  2. Step 2: Add remaining 1 1/2 tbsp coconut oil to the wok. Add 3 minced garlic cloves and 2 tbsp grated fresh ginger, stirring for 30 seconds until fragrant.
  3. Step 3: Add 2 cups broccoli florets, 1 medium sliced red bell pepper, and 1 large julienned carrot. Stir-fry vegetables for 4-5 minutes until crisp-tender.
  4. Step 4: Return beef to the wok. Pour in 3 tbsp coconut aminos, sprinkle 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red chili flakes if using. Toss everything together and cook for another 2 minutes until heated through and sauce coats all ingredients.
  5. Step 5: Remove from heat and garnish with 1/4 cup chopped fresh cilantro. Serve immediately.

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Frequently asked questions

How long does Beef and Vegetable Stir-Fry with Ginger-Coconut Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Beef and Vegetable Stir-Fry with Ginger-Coconut Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Beef and Vegetable Stir-Fry with Ginger-Coconut Sauce?

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-Coconut Sauce 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 Ginger-Coconut Sauce whole30?

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

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