Beef Stir-Fry with Broccoli and Ginger-Coconut 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 florets in a fragrant ginger-coconut sauce for a satisfying Whole30 and paleo-friendly meal. This Asian Fusion-inspired Whole30 recipe (paleo), ready in about 25 minutes, pairs flank steak, broccoli florets, coconut aminos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Serves 4 Asian Fusion cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp coconut oil in a large wok or skillet over high heat until shimmering. Add 1 lb thinly sliced flank steak and 1/2 tsp sea salt. Stir-fry for 2-3 minutes until browned but still slightly pink inside. Remove beef and set aside.
  2. Step 2: In the same wok, add remaining 1 tbsp coconut oil. Add 3 minced garlic cloves and 1 tbsp finely grated fresh ginger, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add 4 cups broccoli florets and 1/4 cup water. Cover and steam for 3-4 minutes until broccoli is bright green and tender-crisp.
  4. Step 4: Return beef to the wok and add 3 tbsp coconut aminos, 1/2 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Stir-fry everything together for 2 minutes until sauce thickens slightly and coats beef and broccoli.
  5. Step 5: Serve immediately while hot.

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