Sautéed Beef and Vegetable Stir Fry with Ginger

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 colorful stir fry featuring tender strips of beef and crisp vegetables flavored with fresh ginger and garlic, ideal for Whole30. This Asian-inspired Whole30 recipe (gluten free, dairy free), ready in about 30 minutes, pairs flank steak, coconut aminos, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Cook: 15 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp sesame oil in a large skillet or wok over medium-high heat until shimmering. Add 4 minced garlic cloves and 1 tbsp grated fresh ginger, sauté for 30 seconds until fragrant.
  2. Step 2: Add 1 lb thinly sliced flank steak to the skillet in a single layer. Cook for 3-4 minutes without stirring to get a good sear, then stir and cook another 2 minutes until mostly cooked through.
  3. Step 3: Add 2 cups broccoli florets, 1 thinly sliced red bell pepper, and 2 julienned carrots. Stir fry for 5-6 minutes until vegetables are crisp-tender.
  4. Step 4: Pour in 3 tbsp coconut aminos, season with 1/2 tsp sea salt and 1/4 tsp black pepper, and toss to coat everything evenly. Cook for another 1-2 minutes until the sauce slightly thickens and glazes the beef and vegetables.
  5. Step 5: Remove from heat and sprinkle 3 sliced green onions on top before serving.

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