Spiced Beef Stir-Fry with Zucchini and Bell Peppers

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A quick stir-fry featuring tender strips of beef with crunchy zucchini and colorful bell peppers, seasoned with garlic and fresh ginger. This Asian Fusion-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs sirloin steak, zucchini, red 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 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 sirloin steak
• 2 medium, sliced into half-moons about 1/4-inch thick zucchini
• 1 large, sliced into thin strips red bell pepper
• 1 large, sliced into thin strips yellow bell pepper
• 4 cloves, minced garlic cloves
• 1 tbsp, minced fresh ginger
• 2 tbsp avocado oil
• 3 tbsp coconut aminos
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper
• 2 stalks, thinly sliced for garnish green onions

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 1 tbsp avocado oil in a large skillet or wok over medium-high heat until shimmering. Add 1 lb thinly sliced sirloin steak and season with 1/2 tsp sea salt and 1/4 tsp black pepper. Stir-fry for 3-4 minutes until just browned but still tender. Remove beef and set aside.
2. Step 2: Add remaining 1 tbsp avocado oil to the skillet. Add 4 minced garlic cloves and 1 tbsp minced fresh ginger, sauté for 30 seconds until fragrant.
3. Step 3: Add 2 sliced medium zucchinis and 1 large each of red and yellow bell peppers sliced into strips. Season vegetables with 1/2 tsp sea salt and 1/4 tsp black pepper. Stir-fry for 5-6 minutes until vegetables are crisp-tender.
4. Step 4: Return cooked beef to the skillet. Add 3 tbsp coconut aminos and toss everything together. Cook for an additional 1-2 minutes until the sauce lightly coats the beef and vegetables.
5. Step 5: Remove from heat and garnish with 2 sliced green onions before serving over cauliflower rice or on its own.