Beef Stir-Fry with Broccoli and Ginger-Cashew Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (gluten free, dairy free), ready in about 30 minutes, pairs flank steak, broccoli florets, cashew butter (unsweetened) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 410 cal/serving
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Ingredients

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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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