Beef Stir-Fry with Bell Peppers and Cauliflower Rice

By · Reviewed by AislePrompt Editorial · ·

A savory Whole30 stir-fry featuring thinly sliced beef sautéed with colorful bell peppers and served over fragrant cauliflower rice. This asian-inspired whole30 (whole30, gluten free) ready in about 30 minutes pairs cauliflower rice, coconut aminos, minced garlic cloves 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 15 min Serves 3 Asian cuisine 380 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Beef Stir-Fry with Bell Peppers and Cauliflower Rice take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Beef Stir-Fry with Bell Peppers and Cauliflower Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cauliflower rice from drying out.

Can I substitute ingredients in Beef Stir-Fry with Bell Peppers and Cauliflower Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Beef Stir-Fry with Bell Peppers and Cauliflower Rice for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Beef Stir-Fry with Bell Peppers and Cauliflower Rice whole30?

Yes — this recipe is tagged whole30, gluten free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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