Spiced Beef and Nut-Free Vegetable Stir Fry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A vibrant stir fry featuring tender beef strips with a medley of vegetables, seasoned with warming spices and completely nut-free for easy Whole30 reintroduction. This asian-inspired beef (whole30, gluten free) ready in about 35 minutes pairs coconut aminos, fresh ginger, grated, garlic cloves, minced 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.

Ingredients

• 1 lb flank steak, sliced thinly against the grain into 1/4-inch strips
• 3 tbsp coconut aminos
• 1 tbsp fresh ginger, grated
• 3 cloves garlic cloves, minced
• 2 tbsp sesame oil
• 1 medium red bell pepper, julienned
• 2 cups broccoli florets
• 1 large carrot, sliced thin
• 3 stalks green onions, sliced
• 1 tsp ground coriander
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a medium bowl, combine 1 lb thinly sliced flank steak with 3 tbsp coconut aminos, 1 tbsp grated fresh ginger, and 3 cloves minced garlic. Let marinate for 15 minutes.
2. Step 2: Heat 2 tbsp sesame oil in a large wok or skillet over high heat until shimmering. Add the marinated beef strips in a single layer and sear for 2-3 minutes without stirring until browned, then stir and cook another 2 minutes until cooked through.
3. Step 3: Remove beef from the wok and set aside. In the same wok, add the 1 julienned red bell pepper, 2 cups broccoli florets, 1 large thinly sliced carrot, 3 sliced green onions, 1 tsp ground coriander, 1/4 tsp crushed red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Stir fry over high heat for 5-6 minutes until vegetables are crisp-tender.
4. Step 4: Return the cooked beef to the wok and toss with the vegetables for 1-2 minutes until heated through and flavors combine. Serve immediately for a Whole30-compliant, nut-free dinner.