Whole30 Approved Asian Steak Stir-Fry

The perfect meal to batch cook

When people think of Whole30 they think of lame, boring, sad salads. I get it, I thought the same thing as first. Little do these said negative people know that eating Whole30 compliant meals can actually be pretty freaking delicious. Not only delicious, but easy. This meal is so simple, includes a wide variety of ingredients that are easily interchangeable, and is the perfect meal for a batch cooking session. Cook a huge skillet of this stir-fry on a Sunday night and I promise, your hungry Whole30-doing self will thank you every day afterwards. Whether enjoying at work, while your coworkers eye you with envy mid bite of their sad salad mentioned above, or at night, sans that glass of wine that you crave so badly (sorry, I can’t help you there), it will hit the spot.

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Ingredients (serves 2-3):

  • Skirt steak (1)
  • Cauliflower rice (3 cups)
  • Broccoli (1 head)
  • Bell pepper (1)
  • Carrots (3)
  • Baby bok choy (2)
  • Oyster mushrooms (2 cups)
  • Lime (1)
  • Coconut oil
  • Ghee
  • Coconut aminos (2 tablespoons)
  • Toasted sesame oil (1 teaspoon)
  • Ginger powder
  • Red pepper flakes
  • Salt & Pepper


  1. Cook the skirt steak:
    1. Pat it dry with a paper towel on either side and season with salt and pepper
    2. Add the steak to a hot skillet with a spoonful of melted ghee
    3. Allow to sear on one side for ~8 minutes and then flip and allow the other side to sear for ~8 minutes. Continue to flip until cooked to the temperature of your looking
    4. Once done cooking, remove from the heat and allow to sit for ~5 minutes
  2. Wash and prepare the vegetables: chop the bell peppers into 1 inch cubes, dice the carrots into ½ inch wide disks, chop the broccoli into individual small florets, half the mushrooms, and quarter the baby bok choy
  3. Add all of the chopped vegetables (above) into a hot skillet with coconut oil, ginger powder, red pepper flakes, and salt and pepper
  4. Cover the skillet and allow the vegetables to sweat for ~10-15 minutes
  5. Once the vegetables have cooked through, remove the lid and add the 3 cups of cauliflower rice
  6. Pour in the 2 tablespoons of coconut aminos and 1 teaspoon of toasted sesame oil, mix well, and stir for ~5 minutes until the cauliflower rice is cooked through
  7. Remove the stirfry from the heat, dice the steak, and serve hot all in one bowl

Compliant with the Following Diets:

  • Whole30
  • Paleo
  • Dairy-Free
  • Gluten-Free
  • Low FODMAP


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