Spiced Beef Stir-Fry with Cauliflower Rice and Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

Tender strips of beef stir-fried with vibrant bell peppers and onions, served over fragrant cauliflower rice for a flavorful Whole30 dinner. This asian fusion-inspired whole30 (whole30, low carb) ready in about 35 minutes pairs medium, thinly sliced yellow onion, coconut aminos, grated fresh ginger 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 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, thinly sliced against the grain flank steak
• 1 large, sliced into thin strips red bell pepper
• 1 large, sliced into thin strips yellow bell pepper
• 1 medium, thinly sliced yellow onion
• 4 cups (about 1 medium head cauliflower grated) cauliflower rice
• 3 tbsp coconut aminos
• 1 tbsp, grated fresh ginger
• 2, minced garlic cloves
• 3 tbsp avocado oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp, chopped (optional) fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp avocado oil in a large skillet over medium-high heat. Add 1 lb thinly sliced flank steak, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp sea salt, and 1/2 tsp black pepper. Stir-fry for 4-5 minutes until beef is browned but still tender. Remove beef from skillet and set aside.
2. Step 2: In the same skillet, add 1 tbsp avocado oil. Sauté 1 medium thinly sliced yellow onion, 1 tbsp grated fresh ginger, and 2 minced garlic cloves for 2 minutes until fragrant.
3. Step 3: Add 1 large sliced red bell pepper and 1 large sliced yellow bell pepper to the skillet. Stir-fry for 4-5 minutes until vegetables are just tender.
4. Step 4: Return beef to the skillet and pour in 3 tbsp coconut aminos. Stir everything together and cook for 2 more minutes until heated through and sauce coats the ingredients.
5. Step 5: In a separate pan over medium heat, warm 4 cups cauliflower rice for 3-4 minutes until just tender. Serve beef and peppers over cauliflower rice, garnished with 2 tbsp chopped fresh cilantro if using.