Beef Stir-Fry with Zucchini Noodles and Garlic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Thinly sliced beef stir-fried with zucchini noodles and aromatic garlic for a quick, savory meal. This asian-inspired whole30 ready in about 25 minutes pairs avocado oil, thinly sliced red bell pepper, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, 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.

Ingredients

• 12 oz, thinly sliced against the grain flank steak
• 2 tbsp avocado oil
• 4 medium, spiralized into noodles (about 4 cups) zucchini
• 1, thinly sliced red bell pepper
• 2 cloves, minced garlic
• 1 tsp, grated ginger
• 2 tbsp coconut aminos
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp avocado oil in a skillet over medium-high heat. Add flank steak and cook 2-3 minutes per side until browned; transfer to a plate.
2. Step 2: Add remaining 1 tbsp avocado oil to skillet. Add red bell pepper and cook 2 minutes until crisp-tender. Stir in minced garlic and grated ginger, cooking 1 minute until fragrant.
3. Step 3: Add zucchini noodles and cook 2-3 minutes, stirring frequently, until just tender. Return beef to skillet, add coconut aminos, salt, and pepper, and toss to coat. Cook 1 more minute until heated through.