Whole30 Beef Stir-Fry with Vegetables and Rice

Savor the vibrant flavors of this Whole30 Beef Stir-Fry with Vegetables and Rice, a wholesome, nutrient-packed meal that’s both satisfying and compliant with Whole30 guidelines. Tender slices of perfectly seared flank steak are paired with a colorful medley of fresh vegetables—like broccoli, red bell peppers, snap peas, and carrots—then tossed in a flavorful blend of coconut aminos and sesame oil for a rich umami punch. Instead of traditional rice, this recipe features light and fluffy cauliflower rice, making it low-carb and gluten-free without sacrificing texture or heartiness. Fresh ginger, garlic, and a garnish of bright cilantro and zesty lime elevate this dish with bold, aromatic notes. Ready in just 45 minutes, this one-pan wonder is perfect for busy weeknights or meal prep, offering a delicious, healthy dinner option that doesn’t compromise on taste or nutrition.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Slice the flank steak thinly across the grain and season with salt and black pepper. Set aside.

Step 2

In a small bowl, mix coconut amino and sesame oil. Set aside.

Step 3

Finely mince the garlic and grated the fresh ginger.

Step 4

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.

Step 5

Cut the cauliflower into florets and pulse them in a food processor until they resemble rice grains.

Step 6

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.

Step 7

In the same skillet, add another tablespoon of olive oil. Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.

Step 8

Add broccoli, carrots, and red bell pepper to the skillet. Stir-fry for 3-4 minutes until vegetables are slightly tender.

Step 9

Add snap peas and green onions, and stir-fry for another 2 minutes.

Step 10

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.

Step 11

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.

Step 12

Serve the beef and vegetable stir-fry over cauliflower rice. Garnish with chopped cilantro and lime wedges.

Nutrition Facts

Serving size	(1957.2g)

Amount per serving	% Daily Value*
Calories	1991.1

Total Fat 108.7g	0%
Saturated Fat 29.6g	0%
Polyunsaturated Fat 8.9g
Cholesterol 412.8mg	0%
Sodium 6567.9mg	0%
Total Carbohydrate 102.2g	0%
Dietary Fiber 32.8g	0%
Total Sugars 43.0g
Protein 160.0g	0%

Vitamin D 18.1IU	0%
Calcium 504.6mg	0%
Iron 21.7mg	0%
Potassium 4915.9mg	0%

*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.

Source of Calories

Fat: 48.3%

Protein: 31.6%

Carbs: 20.2%