Beef Stir-Fry with Bell Peppers and Zucchini in Ginger Sauce

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Thinly sliced beef stir-fried with colorful bell peppers and zucchini in a fragrant ginger and garlic sauce, perfect for a Whole30-compliant dinner. This Asian Fusion-inspired Whole30 recipe (gluten free), ready in about 27 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 350 calories and feeds 4, 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

• 1 pound, thinly sliced against the grain flank steak
• 1 large, julienned red bell pepper
• 1 large, julienned yellow bell pepper
• 1 medium, sliced into half-moons 1/4-inch thick zucchini
• 2 tablespoons, finely grated fresh ginger
• 3 cloves, minced garlic cloves
• 3 tablespoons coconut aminos
• 2 tablespoons olive oil
• 1 teaspoon sesame oil
• 1 teaspoon, divided sea salt
• 1/2 teaspoon, divided black pepper
• 2, thinly sliced for garnish scallions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tablespoon olive oil in a large wok or skillet over high heat until shimmering. Add 1 pound thinly sliced flank steak seasoned with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Stir-fry for 3-4 minutes until browned and just cooked through. Remove beef from wok and set aside.
2. Step 2: Lower heat to medium-high, add remaining 1 tablespoon olive oil and 1 teaspoon sesame oil. Add 2 tablespoons grated fresh ginger and 3 minced garlic cloves, stir-frying for 30 seconds until fragrant.
3. Step 3: Add 1 large julienned red bell pepper, 1 large julienned yellow bell pepper, and 1 medium sliced zucchini. Stir-fry vegetables for 4-5 minutes until crisp-tender.
4. Step 4: Return beef to the wok. Pour in 3 tablespoons coconut aminos, and season with remaining 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Toss everything together for 1-2 minutes until heated through and sauce lightly coats ingredients.
5. Step 5: Garnish with 2 thinly sliced scallions and serve immediately.