Sautéed Beef and Zucchini Stir-Fry with Garlic and Ginger

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Quick sautéed beef strips with tender zucchini ribbons in a fragrant garlic and ginger sauce, perfect for a Whole30 compliant quick meal. This Asian Fusion-inspired beef recipe (whole30, paleo), ready in about 25 minutes, pairs flank steak, zucchini, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 1 lb, thinly sliced against the grain flank steak
• 3 medium, sliced into thin ribbons zucchini
• 4, minced garlic cloves
• 1 tbsp grated fresh ginger
• 3 tbsp coconut aminos
• 2 tbsp olive oil
• 1 tsp sesame oil
• 1/4 tsp (optional) red pepper flakes
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper
• 2, thinly sliced for garnish green onions

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb thinly sliced flank steak seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Sauté for 3-4 minutes, stirring frequently, until browned but still tender. Remove the beef and set aside.
2. Step 2: In the same skillet, add 1 tbsp olive oil and 1 tsp sesame oil. Add 4 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant.
3. Step 3: Add 3 medium zucchini sliced into thin ribbons along with 3 tbsp coconut aminos, 1/2 tsp sea salt, 1/4 tsp black pepper, and optional 1/4 tsp red pepper flakes. Cook for 4-5 minutes, stirring occasionally, until zucchini is softened but still slightly crisp.
4. Step 4: Return the cooked beef to the skillet, toss to combine with the zucchini and sauce, and cook for another 1-2 minutes to heat through.
5. Step 5: Garnish with 2 thinly sliced green onions and serve immediately.