One-Pot Beef and Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Quick-cooked beef strips with bell peppers and zucchini in a savory sauce, perfect for busy weeknights with minimal cleanup. This american-inspired one pot (whole30) ready in about 30 minutes pairs pound flank steak, medium bell peppers, medium zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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. 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 flank steak
• 2 medium bell peppers
• 1 medium zucchini
• 2 tablespoons avocado oil
• 3 cloves garlic
• 1 teaspoon ginger
• 1/2 cup beef broth
• 1/4 cup coconut aminos
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add 1 pound thinly sliced flank steak and cook for 3-4 minutes until browned on the outside but still pink inside, then set aside.
2. Step 2: Add 1 tablespoon avocado oil to the skillet. Add 3 minced garlic cloves and 1 teaspoon grated ginger, cooking for 30 seconds until fragrant.
3. Step 3: Add 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 medium zucchini (sliced into half-moons) to the skillet, stirring to combine. Cook for 5 minutes until vegetables start to soften.
4. Step 4: Return 1 pound cooked flank steak to the skillet. Add 1/2 cup beef broth, 1/4 cup coconut aminos, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Bring to a simmer and cook for 5 minutes until sauce thickens and coats the vegetables.