Stir-Fried Beef and Bell Peppers with Ginger-Garlic Sauce

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Tender strips of beef quickly stir-fried with colorful bell peppers in a fragrant ginger-garlic sauce, perfect for a Whole30-friendly quick meal. This Asian-inspired Whole30 recipe (gluten-free), ready in about 27 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 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 flank steak
• 1 large, thinly sliced red bell pepper
• 1 large, thinly sliced yellow bell pepper
• 1 large, thinly sliced green bell pepper
• 2 tbsp, minced fresh ginger
• 4 cloves, minced garlic cloves
• 3 tbsp coconut aminos
• 3 tbsp, divided olive oil
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper
• 2 stalks, 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 1/2 tbsp olive oil in a large wok or skillet over high heat until shimmering. Add 1 lb thinly sliced flank steak and 1/2 tsp sea salt. Stir-fry for 3-4 minutes until browned but still tender. Remove beef and set aside.
2. Step 2: In the same wok, add remaining 1 1/2 tbsp olive oil. Add 2 tbsp minced fresh ginger and 4 minced garlic cloves, stir-fry for 30 seconds until fragrant.
3. Step 3: Add 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 1 large sliced green bell pepper. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
4. Step 4: Return beef to the wok. Add 3 tbsp coconut aminos, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss everything together and cook for an additional 2 minutes until sauce coats the beef and peppers.
5. Step 5: Remove from heat and garnish with 2 sliced green onions. Serve immediately.