Ginger-Scented Ground Beef Stir Fry with Snap Peas

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.

A vibrant stir fry featuring tender ground beef, crisp snap peas, and a fragrant ginger sauce, ready in 30 minutes. This Asian-inspired beef recipe (whole30), ready in about 30 minutes, pairs ground beef, avocado oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 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: 10 min Cook: 20 min Serves 4 Asian cuisine 260 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp avocado oil in a large skillet or wok over high heat until shimmering.
  2. Step 2: Add minced garlic and grated ginger, and stir for 30 seconds until fragrant.
  3. Step 3: Add 1 lb ground beef, breaking it up with a spoon, and cook for 6-8 minutes until browned and cooked through, stirring occasionally.
  4. Step 4: Push beef to one side of the skillet, add sliced bell pepper and trimmed snap peas to the empty side, and stir-fry for 3-4 minutes until crisp-tender.
  5. Step 5: In a small bowl, whisk together 1/4 cup coconut aminos, 2 tbsp rice vinegar, and 1 tsp sesame oil; pour over beef and vegetables.
  6. Step 6: Stir to coat everything evenly and cook for 2 minutes until sauce thickens slightly.
  7. Step 7: Season with salt and pepper to taste, then transfer to a plate and top with 1/4 cup chopped scallions before serving.

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