Ginger-Garlic Beef Stir-Fry with Broccoli and Carrots

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Quick-cooked flank steak stir-fried with crisp-tender vegetables in a savory ginger-garlic sauce, served over cauliflower rice. This Asian Whole30 recipe, ready in about 25 minutes, pairs flank steak, coconut aminos, and fresh ginger for a weeknight-friendly dinner. Each serving lands at about 400 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 "Build a week of meals around this recipe" 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

• 12 oz flank steak
• 2 tbsp coconut aminos
• 1 tbsp fresh ginger
• 2 cloves garlic
• 2 tbsp avocado oil
• 2 cups broccoli florets
• 1 cup carrots
• 1/4 cup green onions
• 1/2 tsp red pepper flakes

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Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp coconut aminos, 1 tbsp minced fresh ginger, and 2 cloves minced garlic until smooth.
2. Step 2: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Add 12 oz thinly sliced flank steak (cut against the grain) and stir-fry for 3-4 minutes until browned but not fully cooked; remove and set aside.
4. Step 4: Add 2 cups broccoli florets and 1 cup sliced carrots to the skillet, stir-fry for 4-5 minutes until crisp-tender.
5. Step 5: Return the beef to the skillet, pour in the coconut aminos mixture, and stir-fry for 2 minutes until sauce thickens and coats the vegetables.
6. Step 6: Sprinkle with 1/4 cup sliced green onions and 1/2 tsp red pepper flakes, then serve immediately.