One-Pan Beef and Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Flank steak and colorful vegetables stir-fried in a savory coconut aminos sauce, ready in 30 minutes for a satisfying weeknight meal. This Asian-inspired Whole30 recipe, ready in about 30 minutes, pairs flank steak, avocado oil, 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

• 1 lb, thinly sliced flank steak
• 2 tbsp avocado oil
• 1, sliced red bell pepper
• 1 cup, florets broccoli
• 1 cup snap peas
• 4 cloves, minced garlic
• 1 tbsp, minced ginger
• 1/4 cup coconut aminos
• 1 tbsp lime juice
• to taste salt
• to taste black pepper

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 2 tbsp avocado oil in a large skillet over medium-high heat.
2. Step 2: Add 1 lb thinly sliced flank steak and cook for 3-4 minutes per side until browned. Remove and set aside.
3. Step 3: Add 1 sliced red bell pepper, 1 cup broccoli florets, and 1 cup snap peas to the skillet. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
4. Step 4: Add 4 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 1 minute until fragrant.
5. Step 5: Return steak to the skillet. Stir in 1/4 cup coconut aminos and 1 tbsp lime juice, cooking for 1-2 minutes until sauce thickens and coats ingredients.