Sautéed Beef and Spinach with Garlic and Shallots

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Tender strips of beef quickly sautéed with fragrant garlic and shallots, finished with fresh spinach for a simple Whole30 dinner. This American-inspired beef recipe (whole30, gluten free), ready in about 20 minutes, pairs sirloin steak, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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.

Ingredients

• 1 lb, thinly sliced into strips sirloin steak
• 2 tbsp olive oil
• 4, thinly sliced garlic cloves
• 2 medium, thinly sliced shallots
• 6 cups, washed and drained fresh spinach
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 tsp (optional) red pepper flakes

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 4 sliced garlic cloves and 2 sliced shallots, sauté for 2-3 minutes until fragrant and softened but not browned.
2. Step 2: Increase heat to high and add 1 lb thinly sliced sirloin steak to the skillet in a single layer. Season with 1 tsp sea salt, 1/2 tsp black pepper, and optional 1/4 tsp red pepper flakes. Sear for 2 minutes without stirring to develop a crust.
3. Step 3: Toss the beef strips and cook for another 1-2 minutes until browned but still tender.
4. Step 4: Add 6 cups fresh spinach to the skillet and stir for 1-2 minutes until just wilted. Remove from heat and serve immediately.