Whole 30 Asian Beef and Vegetables

Total time55 min

Prep time20 min

Cook time20 min

4.9

(30)

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Ingredients

4 servings

For the beef

1 lb flank steak, thinly sliced against the grain
2 tbsp coconut aminos
1 tsp sesame oil
¼ tsp salt

For the sauce

3 tbsp coconut aminos
1 tbsp apple cider vinegar
1 tsp sesame oil
1 tsp arrowroot powder
¼ tsp crushed red pepper flakes

For the stir-fry

2 tbsp coconut oil, divided
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 medium head broccoli, cut into small florets (about 3 cups)
1 medium red bell pepper, thinly sliced
1 medium zucchini, halved lengthwise and sliced into half-moons
2 cups snap peas, trimmed

For the cauliflower rice

1 large head cauliflower, cut into florets
1 tbsp coconut oil
¼ tsp salt

For serving

2 green onions (green tops only), thinly sliced (optional)
1 tbsp sesame seeds (optional)

Instructions

1
In a medium bowl, combine the sliced flank steak with 2 tbsp coconut aminos, 1 tsp sesame oil, and 1/4 tsp salt. Toss to coat and let marinate at room temperature for 15 minutes.
2
While the beef marinates, pulse the cauliflower florets in a food processor in two batches until they resemble coarse rice grains, about 8–10 pulses. Do not over-process — the pieces should be roughly the size of rice, not a paste.

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