Beef Stir-Fry with Broccoli and Bell Peppers

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A quick and flavorful stir-fry with tender beef strips and crisp vegetables, cooked in a savory sauce that's. This Asian-inspired Whole30 recipe (high-protein), ready in about 30 minutes, pairs flank steak, broccoli, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 12 oz, thinly sliced flank steak
• 2 cups, florets broccoli
• 1, thinly sliced red bell pepper
• 2 tbsp coconut aminos
• 2 tbsp avocado oil
• 1 tbsp, minced garlic
• 1 tsp, grated ginger
• 1/2 tsp sea salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add 12 oz flank steak and cook for 3-4 minutes per side until browned. Remove and set aside.
2. Step 2: Add 1 tbsp avocado oil to the skillet, then add 2 cups broccoli florets, 1 red bell pepper (thinly sliced), 1 tbsp minced garlic, and 1 tsp grated ginger. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
3. Step 3: Return beef to skillet, add 2 tbsp coconut aminos, 1/2 tsp sea salt, and 1/2 tsp black pepper. Stir to coat and heat through for 1 minute.