Quick Whole30 Beef and Vegetable Stir-Fry with Coconut Aminos

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 developed and reviewed.

A flavorful stir-fry featuring tender beef and crisp vegetables in a savory coconut aminos sauce for a satisfying, gut-friendly meal. This Asian-inspired Whole30 recipe (gluten-free), ready in about 30 minutes, pairs Beef, Broccoli, Bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 "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 2 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add 12 oz thinly sliced flank steak and cook for 3-4 minutes per side until browned but still pink inside; remove and set aside.
  2. Step 2: Add remaining 1 tbsp olive oil to the skillet, then stir-fry 1/2 medium sliced onion, 1 red bell pepper (thinly sliced), and 2 minced garlic cloves for 3 minutes until fragrant and onions are translucent.
  3. Step 3: Add 2 cups broccoli florets and 1 tbsp minced ginger to the skillet, and stir-fry for 5 minutes until broccoli is bright green and tender-crisp.
  4. Step 4: Return beef to skillet, add 3 tbsp coconut aminos and 1 tsp sesame oil, and stir to coat. Cook for 2 more minutes until heated through. Garnish with 1 tsp sesame seeds.

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