Sautéed Beef and Cabbage Stir-Fry with Ginger and 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.

Tender strips of beef quickly sautéed with crisp cabbage and bright ginger, finished with coconut aminos for a savory Whole30-friendly stir-fry. This Asian-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs sirloin steak, green cabbage, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 15 min Serves 4 Asian cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb thinly sliced sirloin steak and season with 1 tsp sea salt and 1/2 tsp black pepper.
  2. Step 2: Sauté beef for 3-4 minutes, stirring occasionally, until browned but still tender; remove beef from skillet and set aside.
  3. Step 3: In the same skillet, add 2 tbsp minced fresh ginger and 3 minced garlic cloves; cook for 1 minute until fragrant, stirring constantly.
  4. Step 4: Add 4 cups shredded green cabbage to the skillet and sauté for 5 minutes until cabbage softens but retains some crunch.
  5. Step 5: Return the cooked beef to the skillet and pour in 3 tbsp coconut aminos; toss everything together and cook for another 2 minutes until heated through and sauce coats all ingredients.
  6. Step 6: Remove from heat and garnish with 2 thinly sliced scallions before serving.

Related recipes