Beef Stir-Fry with Bell Peppers and Cauliflower Rice

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A savory Whole30 stir-fry featuring thinly sliced beef sautéed with colorful bell peppers and served over fragrant cauliflower rice. This Asian-inspired Whole30 recipe (gluten free), ready in about 30 minutes, pairs flank steak, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz thinly sliced against the grain flank steak
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips yellow bell pepper
• 3 cups cauliflower rice
• 3 tbsp coconut aminos
• 3 minced garlic cloves
• 1 tbsp grated fresh ginger
• 2 tsp sesame oil
• 2 tbsp olive oil
• 2 sliced thin green onions
• 1 tsp sea salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 12 oz thinly sliced flank steak and season with 1/2 tsp sea salt and 1/4 tsp black pepper. Sear for 2-3 minutes per side until browned but still tender. Remove steak and set aside.
2. Step 2: In the same skillet, add remaining 1 tbsp olive oil, then sauté 3 minced garlic cloves and 1 tbsp grated fresh ginger for 30 seconds until fragrant.
3. Step 3: Add 1 medium sliced red bell pepper and 1 medium sliced yellow bell pepper to the skillet. Stir-fry for 4-5 minutes until slightly tender but still crisp.
4. Step 4: Stir in 3 cups cauliflower rice, 3 tbsp coconut aminos, and 2 tsp sesame oil. Cook, stirring frequently, for 3-4 minutes until cauliflower rice is tender and flavors combine.
5. Step 5: Return the cooked flank steak to the skillet and toss to combine. Adjust seasoning with remaining 1/2 tsp sea salt and 1/4 tsp black pepper if needed.
6. Step 6: Remove from heat and garnish with 2 sliced green onions before serving.