Sautéed Beef and Bell Pepper Stir-Fry with Ginger and Garlic
Thinly sliced beef stir-fried with vibrant bell peppers, fresh ginger, and garlic in a savory Whole30-compliant sauce. This asian-inspired whole30 (whole30, gluten free) ready in about 27 minutes pairs large, thinly sliced red bell pepper, large, thinly sliced yellow bell pepper, large, thinly sliced green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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, thinly sliced red bell pepper
- 1 large, thinly sliced yellow bell pepper
- 1 large, thinly sliced green bell pepper
- 1 tbsp, grated fresh ginger root
- 3, minced garlic cloves
- 3 tbsp coconut aminos
- 3 tbsp, divided olive oil
- 2, sliced thin scallions
- 1 tsp, divided sea salt
- 1/2 tsp, divided black pepper
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Heat 1 1/2 tbsp olive oil in a large skillet over high heat until shimmering. Add 1 lb thinly sliced flank steak seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Sear for 2-3 minutes without stirring until browned, then flip and cook an additional 1-2 minutes until just cooked through. Remove beef from skillet and set aside.
- Step 2: Lower heat to medium-high and add remaining 1 1/2 tbsp olive oil. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant.
- Step 3: Add 1 large each of thinly sliced red, yellow, and green bell peppers to the skillet along with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. Stir-fry for 4-5 minutes until peppers soften but retain some crunch.
- Step 4: Return beef to skillet and add 3 tbsp coconut aminos. Toss everything together and cook for 1-2 more minutes until sauce coats the beef and vegetables. Remove from heat and garnish with 2 sliced scallions before serving.
Frequently asked questions
How long does Sautéed Beef and Bell Pepper Stir-Fry with Ginger and Garlic take to make?
Total time is about 27 minutes (15 min prep + 12 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 and Bell Pepper Stir-Fry with Ginger and Garlic?
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 grated fresh ginger root from drying out.
Can I substitute ingredients in Sautéed Beef and Bell Pepper Stir-Fry with Ginger and Garlic?
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 and Bell Pepper Stir-Fry with Ginger and Garlic 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 and Bell Pepper Stir-Fry with Ginger and Garlic whole30?
Yes — this recipe is tagged whole30, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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