Spiced Beef Stir-Fry with Zucchini and Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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.

Prep: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Spiced Beef Stir-Fry with Zucchini and Bell Peppers 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 Spiced Beef Stir-Fry with Zucchini and Bell Peppers?

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 sirloin steak from drying out.

Can I substitute ingredients in Spiced Beef Stir-Fry with Zucchini and Bell Peppers?

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 Spiced Beef Stir-Fry with Zucchini and Bell Peppers 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 Spiced Beef Stir-Fry with Zucchini and Bell Peppers whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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