Sautéed Beef Strips with Bell Pepper and Cauliflower Rice

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Tender strips of beef quickly sautéed with colorful bell peppers served over fragrant cauliflower rice for a grain-free Whole30 meal. This Latin American-inspired Whole30 recipe (gluten free), ready in about 30 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 3, 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 against the grain flank steak
• 1 large, sliced into 1/4-inch strips red bell pepper
• 1 large, sliced into 1/4-inch strips yellow bell pepper
• 3 cups (about 1 medium head riced) cauliflower rice
• 2 tbsp coconut oil
• 3 minced garlic cloves
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• 1, cut into wedges lime

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp coconut oil in a large skillet over medium-high heat until shimmering. Add 12 oz thinly sliced flank steak and 1/2 tsp salt, 1/4 tsp pepper. Sauté for 3-4 minutes, stirring frequently, until beef is browned but still tender; remove beef from skillet and set aside.
2. Step 2: In the same skillet, add 1 tbsp coconut oil and 3 minced garlic cloves, sauté for 30 seconds until fragrant. Add 1 large sliced red bell pepper and 1 large sliced yellow bell pepper with 1 tsp ground cumin and 1/2 tsp smoked paprika. Cook 4-5 minutes until peppers soften but retain some bite.
3. Step 3: Add 3 cups cauliflower rice and 1/2 tsp salt to the skillet, stirring to combine. Cook for 5 minutes until cauliflower is tender and slightly toasted.
4. Step 4: Return beef strips to skillet, tossing everything together for 1-2 minutes until heated through. Remove from heat, sprinkle 1/4 cup chopped fresh cilantro over top, and serve with lime wedges for squeezing.