Sautéed Beef Strips with Bell Pepper and Zucchini Medley
Tender strips of beef quickly sautéed with colorful bell peppers and zucchini, flavored with garlic and fresh herbs for a satisfying Whole30 meal. This american-inspired whole30 (whole30, gluten free) ready in about 25 minutes pairs sliced into 1/4-inch strips flank steak, large, julienned red bell pepper, large, julienned yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 lb, sliced into 1/4-inch strips flank steak
- 1 large, julienned red bell pepper
- 1 large, julienned yellow bell pepper
- 2 medium, sliced into half-moons zucchini
- 3 cloves, minced garlic cloves
- 3 tbsp, divided olive oil
- 1 tsp, divided sea salt
- 1/2 tsp, divided black pepper
- 2 tbsp chopped fresh parsley
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Heat 1 1/2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb sliced flank steak seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Sauté for 3-4 minutes until browned but still tender; transfer to a plate.
- Step 2: In the same skillet, add remaining 1 1/2 tbsp olive oil and 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
- Step 3: Add 1 large julienned red bell pepper, 1 large julienned yellow bell pepper, and 2 sliced medium zucchinis. Sprinkle with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. Cook, stirring occasionally, for 5-6 minutes until vegetables are tender-crisp.
- Step 4: Return the cooked beef strips to the skillet and toss with vegetables for 1-2 minutes to reheat and combine flavors.
- Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the dish before serving.
Equipment for this recipe
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Frequently asked questions
How long does Sautéed Beef Strips with Bell Pepper and Zucchini Medley take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Beef Strips with Bell Pepper and Zucchini Medley?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced garlic cloves from drying out.
Can I substitute ingredients in Sautéed Beef Strips with Bell Pepper and Zucchini Medley?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Beef Strips with Bell Pepper and Zucchini Medley for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Beef Strips with Bell Pepper and Zucchini Medley whole30?
Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
