Ginger-Soy Beef & Vegetable Stir Fry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant, aromatic stir fry featuring lean ground beef and crisp vegetables in a savory-sweet ginger-coconut aminos sauce, served over cauliflower rice for a satisfying low-carb dinner. This asian-inspired beef (whole30, keto) ready in about 33 minutes pairs lean ground beef, avocado oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.2 (11 ratings) Prep: 15 min Cook: 18 min Serves 4 Asian cuisine 420 cal/serving

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Ingredients

1 lb lean ground beef
2 tbsp avocado oil
1 tbsp, grated fresh ginger
3 cloves, minced garlic
1 medium, thinly sliced red bell pepper
2 cups, florets broccoli
2 tbsp coconut aminos
1 tbsp lime juice
2 cups cauliflower rice

Equipment for this recipe

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Instructions

Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add 1 lb lean ground beef and cook, breaking it apart with a wooden spoon, for 5-6 minutes until browned and no longer pink, then transfer to a plate and set aside.
Step 2: In the same skillet, add the remaining 1 tbsp avocado oil. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, and cook for 1 minute until fragrant, stirring constantly to prevent burning.
Step 3: Add 1 sliced red bell pepper and 2 cups broccoli florets, and cook for 3 minutes until vegetables begin to soften, stirring occasionally.
Step 4: Return the cooked ground beef to the skillet, add 2 tbsp coconut aminos and 1 tbsp lime juice, and stir to combine. Cook for 2 minutes until sauce thickens slightly and coats the beef.
Step 5: Serve immediately over 2 cups cauliflower rice.

Frequently asked questions

How long does Ginger-Soy Beef & Vegetable Stir Fry take to make?

Total time is about 33 minutes (15 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ginger-Soy Beef & Vegetable Stir Fry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lean ground beef from drying out.

Can I substitute ingredients in Ginger-Soy Beef & Vegetable Stir Fry?

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 Ginger-Soy Beef & Vegetable Stir Fry 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 Ginger-Soy Beef & Vegetable Stir Fry whole30?

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