Beef Stir-Fry with Bell Peppers and Zucchini Noodles

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Quick stir-fried beef with colorful bell peppers and zucchini noodles in a savory Whole30-approved sauce. This Asian Fusion-inspired Whole30 recipe (low carb, dairy free), ready in about 25 minutes, pairs flank steak, thinly sliced, zucchini, spiralized into noodles, red bell pepper, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 lb flank steak, thinly sliced
• 3 medium zucchini, spiralized into noodles
• 1 large red bell pepper, julienned
• 1 large yellow bell pepper, julienned
• 3 stalks green onions, chopped
• 3 tbsp coconut aminos
• 3 cloves garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp olive oil
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet or wok over high heat until shimmering. Add 1 lb thinly sliced flank steak seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Stir-fry for 3-4 minutes until browned but still tender, then transfer to a plate.
2. Step 2: In the same skillet, add remaining 1 tbsp olive oil, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 30 seconds until fragrant.
3. Step 3: Add 1 large red bell pepper and 1 large yellow bell pepper, both julienned, stirring for 3-4 minutes until slightly softened but crisp.
4. Step 4: Return the beef to the skillet along with 3 tbsp coconut aminos, 1 tsp sesame oil, 1/4 tsp red pepper flakes, and 3 chopped green onions. Stir to combine and heat through for 1-2 minutes.
5. Step 5: Add 3 medium spiralized zucchini noodles, toss gently, and cook for 1-2 minutes until just tender but not watery. Remove from heat and serve immediately.