Don’t miss out on good take out while on Whole30! This Whole30 compliant beef and blistered green beans tastes better than any takeout with fresh beans and thinly sliced flank steak.
If you’re still trying to pay penance for the holiday overindulgence, or just trying to generally eat more healthy, this is a good way to get your take out cravings satisfied in the comfort of your own kitchen, with ingredients you probably already have! Making adequate substitutions in recipes that don’t fit into your diet can be daunting, but this one is a really easy dish to master! I’ve made simple substitutions, reduced the sugar, and swapped out soy based sauces for compliant versions. And this makes excellent lunch leftovers for your busy work week.
I’ve tried to Whole30 multiple times, and it is a struggle. After my gestational diabetes diagnosis when I was pregnant with Emmett, I wanted to make a more conscious effort to reduce my sugar and carb intake. Of course this comes with mixed results, because carbs are my favorite thing ever. But I know that healthy, conscious eating takes practice. It doesn’t happen overnight.
The original recipe I found for this beef and blistered green beans had added sugars and lots of sauces that had too many carbs and unnecessary ingredients that basically negated eating vegetables at all. With this skillet Whole30 compliant beef and blistered green beans, I took out the added sugar sauces, and used natural sugars found in prunes to add a tinge of sweetness without it being overloaded. In lieu of soy based sauces, I used coconut aminos, and harissa for spice.
This recipe was a hit, and it made an excellent work week lunch to stay (mostly) accountable. I mean, a girl needs her chocolate and all.
Find other Whole30 compliant recipes in my Whole30 category. It’s full of recipes that are made Whole30 compliant or some with easy substitutions to fit any diet.
Here are a couple of favorites.
Whole30 Compliant Beef and Blistered Green Beans
- 1 pound Fresh Green Beans, ends cut, and long beans cut in half
- 1 – 1 1/2 pounds Beef Flank Steak, cut against grain into 1/4″ thick slices
- Salt and Pepper
- 5-6 Cloves Garlic, minced
- 1 Tbsp Fresh Grated Ginger
- 2-3 Tbsp Whole30 Compliant Oil, or Vegetable Oil
- 4 Green Onions, sliced diagonally
- 2-3 Tbsp Coconut Aminos, or Soy Sauce
- 4 Prunes, chopped
- 2-3 Tbsp Mild or Spicy Harissa Sauce
- Sesame Seeds for topping
In a skillet, heat 2 tablespoons of oil over medium high heat. When the oil is heated, cook the green beans, stirring occasionally for about 8 minutes, so the green beans begin to blister and brown in spots. Remove them from the skillet and set aside on a plate.
Sprinkle the beef slices with salt and pepper. Add the remaining oil into the skillet. Working with half the beef at a time, sear the flank steak, ensuring that it browns on both sides. Don’t stir too frequently, to ensure it browns, instead of steams. About 3-4 minutes before working on the next batch. Ensure the skillet is heated again properly before adding in the second batch of meat. When the meat is cooked, add it back into the skillet. Stir in the garlic, ginger, green onions, coconut aminos (or soy sauce if using), chopped prunes, and harissa. Add in the green beans and stir the whole mixture together to ensure it is heated completely. Sprinkle with sesame seeds and serve.