Stir-Fried Beef and Broccoli with Ginger and Sesame

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 developed and reviewed.

Tender strips of beef stir-fried with crisp broccoli in a fragrant ginger and toasted sesame oil sauce, perfect for a quick Whole30 dinner. This Asian-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs flank steak, broccoli florets, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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: 10 min Cook: 15 min Serves 4 Asian cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large wok or skillet over high heat until shimmering. Add 1 lb thinly sliced flank steak and 1/2 tsp sea salt, stir-frying for 2-3 minutes until browned but not fully cooked. Remove beef and set aside.
  2. Step 2: Add remaining 1 tbsp olive oil to the pan, then add 4 cups broccoli florets. Stir-fry for 4-5 minutes until broccoli is bright green and tender-crisp.
  3. Step 3: Reduce heat to medium, add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the pan, stirring for 30 seconds until fragrant.
  4. Step 4: Return the beef to the pan and pour in 3 tbsp coconut aminos and 2 tbsp toasted sesame oil. Stir everything together and cook for another 2-3 minutes until beef is cooked through and sauce coats the ingredients.
  5. Step 5: Season with remaining 1/2 tsp sea salt, 1/4 tsp black pepper, and optional 1/4 tsp red pepper flakes. Serve hot immediately.

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