Whole30 Beef Stir-Fry with Vegetables and Rice
Elevate your weeknight dinners with this savory and nutrient-packed Whole30 Beef Stir-Fry with Vegetables and Rice. Tender slices of seared flank steak, vibrant broccoli, snap peas, bell peppers, and carrots come together in a fragrant blend of garlic, ginger, and coconut aminos for a truly satisfying dish. The cauliflower rice adds a light, grain-free base to absorb all the delicious flavors, making this recipe perfect for those following Whole30 or looking for a healthy, gluten-free alternative. Ready in just 45 minutes, this quick stir-fry is brimming with wholesome ingredients and is finished with fresh cilantro and a squeeze of lime for a zesty twist. Perfectly colorful, aromatic, and balanced, this dish is a go-to for clean eating without compromising on taste.
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Recipe Information
Ingredients
- 1 pound flank steak
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup coconut amino
- 1 tablespoon sesame oil
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 1 medium red bell pepper
- 2 cups broccoli
- 1 large carrot
- 1 cup snap peas
- 3 large green onions
- 1 head cauliflower
- 0.5 cup cilantro
- 1 whole lime
Instructions
Slice the flank steak thinly across the grain and season with salt and black pepper. Set aside.
In a small bowl, mix coconut amino and sesame oil. Set aside.
Finely mince the garlic and grated the fresh ginger.
Slice the red bell pepper into thin strips. Chop the broccoli into small florets. Peel and slice the carrot into thin rounds. Trim the snap peas and cut the green onions into 1-inch pieces.
Cut the cauliflower into florets and pulse them in a food processor until they resemble rice grains.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the beef slices in a single layer and sear for about 2 minutes on each side until browned and cooked to your liking. Remove the beef from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.
Add broccoli, carrots, and red bell pepper to the skillet. Stir-fry for 3-4 minutes until vegetables are slightly tender.
Add snap peas and green onions, and stir-fry for another 2 minutes.
Return the beef to the skillet with the vegetables, pour the coconut amino and sesame oil mixture over everything, and toss to combine. Cook for another 1-2 minutes until everything is well-coated and heated through.
In a separate large skillet, heat the remaining olive oil over medium heat and add the cauliflower rice. Cook for 5-6 minutes, stirring occasionally, until the cauliflower is tender.
Serve the beef and vegetable stir-fry over cauliflower rice. Garnish with chopped cilantro and lime wedges.
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 6568 mg | 286% | |
| Total Carbohydrate | 102.2 g | 37% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 43.0 g | ||
| Protein | 160.0 g | 320% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 505 mg | 39% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 4916 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
