Whole30 Stir-Fried Beef with Vegetables
Get ready to savor a vibrant, nutrient-packed dish with this Whole30 Stir-Fried Beef with Vegetables recipe. Perfect for those adhering to the Whole30 program or simply looking for a healthy and flavorful weeknight dinner, this easy, one-pan meal features tender slices of beef sirloin seasoned to perfection and paired with a colorful medley of bell peppers, zucchini, carrots, and sugar snap peas. The dish is infused with a savory and tangy sauce made from coconut aminos, apple cider vinegar, garlic, and ginger, creating irresistible flavors that elevate every bite. With just 20 minutes of prep and 15 minutes of cooking time, this stir-fry is as quick as it is satisfying. Serve it on its own or over cauliflower rice for an ideal Whole30-friendly meal that’s sure to impress.
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Recipe Information
Ingredients
- 1 lb Beef sirloin, thinly sliced
- 0.25 cup Coconut aminos
- 1 tbsp Apple cider vinegar
- 3 cloves Garlic, minced
- 1 tsp Fresh ginger, grated
- 2 tbsp Avocado oil
- 2 Bell peppers (any color), thinly sliced
- 1 medium Zucchini, sliced into half-moons
- 1 large Carrot, julienned
- 1 cup Sugar snap peas
- 3 Green onions, sliced
- 1 tsp Sesame oil (optional, for garnish)
- 1 tsp Sesame seeds (optional, for garnish)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
In a small bowl, whisk together coconut aminos, apple cider vinegar, minced garlic, and grated ginger. Set aside the sauce for later.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.
Season the sliced beef with salt and pepper, then add it to the hot pan. Stir-fry the beef for 3-4 minutes until it’s browned but not fully cooked. Remove the beef from the skillet and set it aside.
In the same skillet, add the remaining tablespoon of avocado oil. Add bell peppers, zucchini, carrot, and sugar snap peas. Stir-fry the vegetables for 5-6 minutes, until they are slightly tender but still retain a crisp texture.
Return the cooked beef to the skillet with the vegetables. Pour the prepared sauce over the beef and vegetables, stirring well to coat everything evenly.
Cook for an additional 2-3 minutes, stirring frequently, until the beef is cooked through and the sauce is heated.
Remove the skillet from the heat and stir in the green onions. If using, drizzle with sesame oil and sprinkle sesame seeds on top for garnish.
Serve immediately as a stand-alone dish or over cauliflower rice for a complete Whole30 meal.
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2699 mg | 117% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 34.6 g | ||
| Protein | 131.8 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2796 mg | 59% | |
*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.
