Sautéed Beef and Bell Pepper Stir-Fry with Ginger and Sesame

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Tender strips of beef quickly sautéed with colorful bell peppers, fresh ginger, and a hint of toasted sesame oil for a Whole30-compliant stir-fry bursting with flavor. This Asian Fusion-inspired Whole30 recipe (gluten-free), ready in about 25 minutes, pairs flank steak, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 against the grain flank steak
• 1 large, thinly sliced red bell pepper
• 1 large, thinly sliced yellow bell pepper
• 3 stalks, sliced green onions
• 1 tbsp, finely grated fresh ginger
• 3, minced garlic cloves
• 3 tbsp coconut aminos
• 1 tsp toasted sesame oil
• 2 tbsp avocado oil
• 1 tsp sea salt
• 1/2 tsp 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 or wok over high heat until shimmering. Add 1 lb thinly sliced flank steak and spread out in a single layer. Sear without stirring for 2 minutes until edges brown, then stir and cook 1-2 more minutes until beef is mostly cooked.
2. Step 2: Add 3 minced garlic cloves and 1 tbsp finely grated fresh ginger to the skillet. Sauté with beef for 30 seconds until fragrant.
3. Step 3: Toss in 1 large thinly sliced red bell pepper, 1 large thinly sliced yellow bell pepper, and 3 sliced green onions. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
4. Step 4: Pour in 3 tbsp coconut aminos and drizzle 1 tsp toasted sesame oil. Season with 1 tsp sea salt and 1/2 tsp black pepper. Stir everything together and cook 1 more minute until sauce coats the beef and vegetables evenly.
5. Step 5: Remove from heat and serve immediately.