Beef Stir-Fry with Broccoli and Ginger-Cashew Sauce

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

Tender strips of beef stir-fried with crisp broccoli and tossed in a savory ginger and cashew sauce, crafted to fit Whole30 guidelines. This asian fusion-inspired whole30 (gluten free, dairy free) ready in about 30 minutes blends flank steak, broccoli florets, cashew butter (unsweetened) 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 410 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 Fusion cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Slice 1 lb flank steak thinly against the grain into 1/4-inch strips. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large wok or skillet over high heat. Add beef strips in a single layer and sear for 2 minutes without stirring to develop a brown crust, then stir-fry for another 1-2 minutes until mostly cooked. Remove beef and set aside.
  3. Step 3: Add 1 tbsp olive oil to the wok, then add 3 minced garlic cloves and 2 tsp grated fresh ginger, sauté for 30 seconds until fragrant.
  4. Step 4: Add 4 cups broccoli florets and 1/4 tsp red chili flakes, stir-fry for 4-5 minutes until broccoli is bright green and tender-crisp.
  5. Step 5: In a small bowl, whisk together 3 tbsp unsweetened cashew butter, 3 tbsp coconut aminos, and 1/4 cup water until smooth.
  6. Step 6: Return beef to the wok, pour cashew-ginger sauce over, and toss everything together for 2 minutes until sauce thickens slightly and coats beef and broccoli evenly.
  7. Step 7: Adjust seasoning with remaining 1/2 tsp salt and a pinch of black pepper if needed, then serve hot.

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Frequently asked questions

How long does Beef Stir-Fry with Broccoli and Ginger-Cashew 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 Stir-Fry with Broccoli and Ginger-Cashew 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 Stir-Fry with Broccoli and Ginger-Cashew 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 Stir-Fry with Broccoli and Ginger-Cashew 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 Stir-Fry with Broccoli and Ginger-Cashew Sauce gluten free?

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

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