Beef & Broccoli Stir-Fry with Mushroom Sauce

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A nutrient-dense protein powerhouse designed for sustained energy during Whole30 reintroduction phases. This Asian-inspired Whole30 recipe, ready in about 27 minutes, pairs grass-fed beef flank steak, broccoli, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, 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

• 8 oz, thinly sliced against the grain grass-fed beef flank steak
• 2 cups, chopped into small florets broccoli
• 1 cup, sliced shiitake mushrooms
• 2 tbsp avocado oil
• 3 tbsp coconut aminos
• 1 tsp, minced ginger
• 1 tsp sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp avocado oil in a wok over high heat. Add beef slices in a single layer, searing for 1-2 minutes per side until browned but not cooked through; remove and set aside.
2. Step 2: Add remaining 1 tbsp avocado oil to wok, then stir-fry broccoli and mushrooms for 4-5 minutes until crisp-tender. Add minced ginger and cook for 30 seconds until fragrant.
3. Step 3: Return beef to wok, pour in 3 tbsp coconut aminos, and toss for 2 minutes until sauce thickens and coats all ingredients evenly.
4. Step 4: Transfer to a plate, sprinkle with sesame seeds, and serve immediately while hot to maintain optimal protein absorption and energy levels.