Sesame-Ginger Beef with Snap Peas and Carrots
Quick-cooked beef stir-fry with crisp vegetables and a savory-sweet ginger-sesame glaze. This Asian-inspired Whole30 recipe, ready in about 23 minutes, pairs beef sirloin, snap peas, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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.
Ingredients
- 1 lb, thinly sliced against the grain beef sirloin
- 1 cup, trimmed snap peas
- 1 cup, thinly sliced on the diagonal carrots
- 3 tbsp coconut aminos
- 1 tbsp, minced ginger
- 2 cloves, minced garlic
- 1 tsp sesame oil
- 2 tbsp avocado oil
- 1/2 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat avocado oil in a wok or large skillet over high heat until shimmering.
- Step 2: Add beef in a single layer and sear 1-2 minutes per side until browned but still pink inside. Transfer to a plate.
- Step 3: Add snap peas and carrots to the skillet. Stir-fry 3-4 minutes until crisp-tender.
- Step 4: Return beef to the skillet. Add coconut aminos, minced ginger, minced garlic, sesame oil, and black pepper. Toss constantly for 1-2 minutes until sauce thickens and coats ingredients evenly.
